| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian, Pasta, Sauces and | 1 | Servings |
INGREDIENTS
| 1 | lb | Fusilli — or favorite |
| Pasta | ||
| 1 1/2 | c | Sun-Dried Tomatoes |
| 1/2 | c | Black Olives — pitted |
| 1 | c | Pine Nuts |
| 1 | c | Olive Oil — extra light |
| 1 | tb | Fresh Lemon Juice |
| 2 | bn | Cilantro — (leaves only) |
INSTRUCTIONS
Cook pasta according to package directions. While pasta is cooking, place the remaining ingredients in a blender or food processor and blend them on low until coarsely ground (do not liquify). If pesto is too thick, add 1 T olive oil or lemon juice and continue processing. When pasta is al dente, drain and place in serving dish. Pour pest over pasta and toss gently. Optional garnishes: Chopped, steamed cauliflower, sliced black olives, crumbled feta cheese, grated parmesan or romano cheese, raw sunflower seeds, or chopped red or yellow pepper. If using oil-packed sun-dried tomatoes, drain. If using loose dried tomatoes, place in a deep bowl and cover with boiling water; let steep 10 min. and drain prior to use. Recipe By : Dora Guerra <[email protected]> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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