| 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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