Linguine with winter pesto

Yield: 4 Servings

Measure Ingredient
1 pounds Linguini
½ cup Minced spinach leaves
½ cup Chopped parsley
1 tablespoon Dried basil
1 tablespoon Minced garlic
¼ cup Coarsely chopped walnuts
3 tablespoons Olive oil
¼ cup Grated Parmesan cheese

1. In a large pot over high heat, bring to a boil 2 quarts of water and cook linguine until al dente (8 minutes).

2. While noodles are cooking, combine spinach, parsley, basil, garlic, walnuts, oil, and Parmesan in a blender or food processor until a thick paste is formed.

3. Drain noodles and toss with pesto while still warm. Serve at once.

Recipe By : the California Culinary Academy From: Collin@... (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600

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