Linguine with winter pesto
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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