| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Grains |
Vegetarian |
Pasta, Cheese/eggs, Vegetarian, Italian, Sauces |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Garlic cloves |
| 1/3 |
c |
Fresh basil leaves |
| 1/3 |
c |
Minced parsley |
| 1 |
lb |
Bunch spinach, stemmed |
| 3 |
md |
Ripe tomatoes, |
| 1/2 |
c |
Parmesan cheese |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Pine nuts |
| 1 |
|
Freshly ground black pepper |
| 1 |
|
Olive oil for the pasta |
INSTRUCTIONS
Place garlic, basil, parsley & spinach in a blender & work into a uniform
paste.
Add tomatoes & process just a few seconds longer. Transfer to a bowl & stir
in parmesan, salt & nuts.
Serve at room temperature with hot pasta with the olive oil.
Mollie Katzen, "Moosewood Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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