| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mint leaves,; picked over |
| 1/2 |
c |
Basil leaves,; picked over |
| 1 |
c |
Parsley,; picked over |
| 2 |
|
Cloves garlic |
| 2 |
tb |
Capers,; rinsed and drained |
| 4 |
md |
Plum tomatoes,; roughly chopped |
| 1 |
tb |
Black pepper |
| 1 |
tb |
Crushed red pepper |
| 1/2 |
c |
Extra virgin olive oil |
|
|
Sea salt |
| 1 |
lb |
Ziti pasta,; preferably Italian |
| 1 |
c |
Freshly grated Locatelli Pecorino |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black
pepper, red pepper and half the olive oil. Process in short bursts until
roughly chopped. Turn blender on full and drizzle in remaining oil and
process until smooth, about 1 minute. Remove pesto and place in a large
serving bowl.
Cook pasta according to package instructions until just al dente and drain
well. Toss drained pasta in the serving bowl and toss like a salad to coat.
Sprinkle with grated Locatelli and serve.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5687
Posted to MC-Recipe Digest V1 #273
Date: Fri, 1 Nov 1996 22:22:36 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”