| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
California |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Linguini |
| 1/2 |
c |
Minced spinach leaves |
| 1/2 |
c |
Chopped parsley |
| 1 |
T |
Dried basil |
| 1 |
T |
Minced garlic |
| 1/4 |
c |
Coarsely chopped walnuts |
| 3 |
T |
Olive oil |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
In a large pot over high heat, bring to a boil 2 quarts of water and
cook linguine until al dente (8 minutes). While noodles are cooking,
combine spinach, parsley, basil, garlic, walnuts, oil, and Parmesan in
a blender or food processor until a thick paste is formed. Drain
noodles and toss with pesto while still warm. Serve at once. Recipe By
: the California Culinary Academy From: Collin@halcyon.Com (William
Collidate: Sat, 14 Jan 1995 13:28:04 ~0600 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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