| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Minced spinach leaves |
| 1/2 | c | Minced parsley |
| 2 | T | Olive oil |
| 1 | t | Minced garlic |
| 1 | T | Light miso |
| 1/4 | c | Pine nuts, finely chopped |
| 1 | T | Dried basil |
| 1 | lb | Linguine |
INSTRUCTIONS
Place spinach, parsley, oil, garlic, miso, pine nuts, and basil into a blender or food processor and puree until the mixture reaches the consistency of a paste. In a large pot over high heat, cook linguine in 2 quarts of boiling water until tender (7 to 8 minutes). Drain and toss with pesto. Serve hot. Recipe By : the California Culinary Academy From: Robielynn@aol.Com Date: Mon, 16 Jan 1995 14:40:12 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 480
Calories From Fat: 123
Total Fat: 14.1g
Cholesterol: 0mg
Sodium: 12.2mg
Potassium: 280.5mg
Carbohydrates: 74.3g
Fiber: 3.3g
Sugar: <1g
Protein: 14g