Yield: 6 Servings
|12 ounces||Uncooked linguine pasta|
|\N \N||Freshly ground black pepper; to taste|
|½ pounds||Green beans; blanched, cut into 1/4\" pieces|
|½ pounds||Red new potatoes; blanched, cut into 1/4\" dice|
|6 \N||Ripe plum tomatoes; cut into 1/4\" dice|
|½ cup||Basil leaves; slivered|
|2 cups||Fresh basil leaves; loosely packed|
|4 teaspoons||Garlic; minced|
|2 tablespoons||Pine nuts|
|⅓ cup||Extra virgin olive oil|
|2 tablespoons||Parmesan cheese; grated|
|\N \N||Salt and freshly ground black pepper; to taste|
FOR THE PESTO
Prepare the pesto: Combine the basil, garlic and pine nuts in the bowl of a food processor. Process until chopped. With the motor running, slowly drizzle in the oil through the feed tube. Add the cheese and process until combined. Season with salt and pepper. Refrigerate, covered, until ready to use 9up to 3 days). Makes about 1 cup.
Shortly before serving, bring a large pot of salted water to a boil and cook the linguine according to package directions. Drain well and place in a serving bowl. Add the reserved pesto sauce and toss well. Season with pepper.
Sprinkle the green beans, potatoes and tomatoes over the linguine and scatter with the slivered basil. Serve immediately, tossing at the table.
Serves 4 to 6. Per serving (based on 6): 404 calories, 55g carbohydrates, 11g protein, 16g fat, 2mg cholesterol Published in Parade Magazine 4/26/98 Typed and Busted by Carriej999@...
Recipe by: Sheila Lukins
Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 26, 1998