| 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 <dguerra@LONESTAR.JPL.UTSA.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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