| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Italian |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sliced onions |
| 3 |
T |
Olive oil |
| 2 |
c |
Shelled Lima beans, fresh or |
|
|
frozen |
| 6 |
c |
Boiling water |
| 1 |
t |
Salt |
| 1 |
c |
Shelled green peas, fresh or |
| 2 |
lb |
Fresh spinach -or- |
| 2 |
|
10-oz frozen spinach |
|
|
thawed |
| 1 |
|
Strip blanched bacon, minced |
| 2 |
|
Cloves garlic |
| 12 |
|
Fresh basil leaves |
| 3 |
T |
Fresh parsley |
| 2 |
|
Egg yolks |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
Saute onions in olive oil until tender, about 10 minutes. Add lima
beans to boiling salted water and boil uncovered; just before they are
tender, add peas and spinach so that all 3 finish cooking together.
Add onions to soup and continue cooking for another minute. Puree.
Stir a cupful into PESTO by driblets. Add remainder by ladlesful,
stirring continually. (You may serve the SOUP and PESTO separately and
allow each person to blend to his own taste.) PESTO: Process bacon,
garlic, basil, parsley, egg yolks, and cheese in food processor until
you have a thick mass. Add oil by droplets. Note: You may do all this
by hand using a mortar and pestle. GENOA S.E. BELMONT, PORTLAND.
WINE: PUNT E MES From the <Micro Cookbook Collection of Italian
Recipes>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“How about a private meeting with God? Pray!”