INGREDIENTS

INSTRUCTIONS

*Toast walnuts in a single layer on an unoiled baking tray in a
conventional or toaster oven at 350degs for about 5 minutes, until fragrant
and golden brown.
Bring a large covered pot of water to a rapid boil. While the water heats,
wash the spinach and transfer it to a separate large pot. The water
clinging to the leaves should provide enough moisture to steam it. Cover
and cook the spinach on mediumhigh heat for about 4 minutes, until wilted
but still bright green. Drain. In a food processor or blender, combine the
spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and
pepper until smooth, working in batches if necessary. Add pepper to taste
and set aside. When the water boils, stir in the pasta, cover, and return
to a boil. Then uncover the pot and cook until the pasta is al dente, about
7 minutes. While the pasta cooks, cut the broccoli into spears, blanch it
in boiling water to cover until just tender, about 5 minutes, and set it
aside. Drain the pasta and serve immediately in individual warmed bowls,
topped with spinachwalnut sauce and several steamed broccoli spears.
Sprinkle with grated Parmesan cheese, if you wish.
Yield: 6 servings
Converted by MC_Buster.
NOTES : Recipe Courtesy of Maureen Vivano
Recipe by: IN FOOD TODAY SHOW #INJ018
Converted by MM_Buster v2.0l.

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