| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Pasta | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Penne |
| 1 | lb | Fresh green beans or snap peas; washed & trimmed |
| 3 | c | Boiled; grilled or roasted chicken; cubed |
| 25 | Fresh basil leaves | |
| 15 | Resh parsley leaves | |
| 1/4 | c | Mayonnaise |
| 3 | tb | Pine nuts |
| 1/2 | c | Olive oil |
| 2 | Cloves garlic | |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | tb | Toasted pine nuts |
INSTRUCTIONS
From: Laura Hunter <LHunter722@AOL.COM> Date: Mon, 5 Aug 1996 20:22:19 -0400 Bring a large pot of water to a boil; add a pinch of salt and add pasta - stir. When pata is cooked to within 2 to 3 minutes of al dente, drop in the green beans or peas. Cook until peas are just tender. Drain beans and pasta; refresh immediately under cold water, drain well and turn into a large serving dish. Add chicken. Place basil leaves, parsley, mayonnaise and 3 tablespoons of pine nuts into a food processor. Process to make a well blended, creamy mixture. With the machine running, pour the oil slowly through the food tube and blend well. Drop in the garlic and blend briefly. Season with salt & pepper. Pour dressing over the salad ingredients in the bowl and toss. Sprinkle with 2 tablespoons of toasted pine nuts. Serves 6 to 8. EAT-L Digest 4 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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