| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Ketchum kit, Sede dishes |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Penne or other tubular pasta |
| 2 |
c |
Torn fresh spinach leaves (about 4 ounces); packed |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Parmesan cheese; freshly grated |
| 3 |
tb |
Spice Islands Sweet Basil |
| 2 |
|
Cloves garlic; sliced |
| 1/4 |
c |
Pine nuts or chopped walnuts; divided |
| 1/2 |
ts |
Salt |
|
|
Additional grated Parmesan cheese (optional) |
INSTRUCTIONS
Prepare pasta according to package directions. Meanwhile, in food processor
or blender container, combine spinach, oil, cheese, basil, garlic, 3
tablespoons pine nuts and salt. Process, on and off, until almost smooth.
In large bowl, combine pasta and s
pinach mixture; toss to coat. To serve, sprinkle with remaining pine nuts
and additional cheese, if desired.
Makes 4 servings
Recipe By : Ketchum Kitchen
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)
From: Greg Leonhardt <gregl@plinet.com>
NOTES : A taste of Italy in minutes
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