Corkscrew pasta with spinach pesto
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Spinach; rinsed and trimmed |
| 4 | Garlic cloves | |
| Salt; pepper | ||
| ½ | cup | Olive oil |
| 1 | pounds | Corkscrew pasta |
| Salt | ||
| Olive oil | ||
| ½ | cup | Mayonnaise |
| Pine nuts | ||
| Diced pimiento | ||
Directions
PESTO
PASTA
TO GARNISH
To make pesto, place spinach and garlic and salt and pepper to taste in food processor. With machine running, gradually add ½ cup oil in thin stream through feed tube and process until sauce is consistency of thin mayonnaise. Set aside.
Cook pasta in boiling water with 1 tablespoon each salt and olive oil until tender but firm, about 9 minutes. Drain in colander, then transfer to large bowl. Add mayonnaise and 2 tablespoons olive oil. Mix well. Blend in pesto.
Chill. Garnish with pine nuts and diced pimiento. Created by: Tutto Italia, Los Angeles (C) 1992 The Los Angeles Times Posted to EAT-L Digest 24 Jul 96 Date: Thu, 25 Jul 1996 15:45:26 -0500 From: LD Goss <ldgoss@...>