INGREDIENTS

INSTRUCTIONS

COMBINE ONIONS, WALNUTS, GARLIC, SALT AND PEPPER IN MIXER BOWL. BEAT
AT MEDIUM SPEED 3 MINUTES USING WHIP. ADD PARSLEY, BASIL AND PARMESAN
CHEESE; BEAT AT HIGH SPEED 1 MINUTE. ADD OIL GRADUALLY IN A FINE
STREAM; BEAT AT MEDIUM SPEED 1 MINUTE OR UNTIL BLENDED. DO NOT OVER
BEAT. SET ASIDE FOR USE IN STEP 6. ADD SALT AND OIL TO WATER; HEAT TO
ROLLING BOIL. SLOWLY ADD NOODLES, STIRRING CONSTANTLY UNTIL WATER
BOILS AGAIN. COOK 15 MINUTES OR UNTIL TENDER. DRAIN THOROUGHLY. ADD
PESTO SAUCE TO COOKED NOODLES; TOSS WELL.  NOTE:  1.  IN STEP 1, 10 OZ
DRY ONIONS A.P. WILL YIELD 9 OZ MINCED  ONIONS. 15 CLOVES (5 TBSP) DRY
GARLIC, MINCED MAY BE USED.  NOTE:  2.  IN STEP 2, 1 LB 11 OZ PARSLEY
A.P. WILL YIELD 1 LB 10 OZ  FINELY CHOPPED PARSLEY.  NOTE:  3.  IN STEP
2, 5 3/4 OZ (3 1/4 QT) DEHYDRATED PARSLEY WILL  YIELD 1 LB 12 OZ (3 1/4
QT) PARSLEY WHEN REHYDRATED WITH 6 1/2 QT  COOL WATER 15 MINUTES. DRAIN
WELL BEFORE USING.  NOTE:  4.  IN STEP 3, MIXTURE WILL SEPARATE IF OVER
BEATEN. MIXTURE  SHOULD BE THE CHARACTERISTIC THICK PASTY SAUCE.  NOTE:
5.  IN STEPS 4 AND 5, NOODLES MAY BE STEAM COOKED. PREPARE 3/4  RECIPE
STEAMED PASTA (RECIPE NO. E-14).  Recipe Number: E01300  SERVING SIZE:
3/4 CUP (4  From the <Army Master Recipe Index File> (actually used
today!).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 15.1mg
Sodium: 440.4mg
Potassium: 41.8mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: <1g
Protein: 3.8g