Yield: 6 Servings
|1 pounds||Fresh green beans or snap peas; washed & trimmed|
|3 cups||Boiled; grilled or roasted chicken; cubed|
|25||Fresh basil leaves|
|15||Resh parsley leaves|
|3 tablespoons||Pine nuts|
|½ cup||Olive oil|
|Freshly ground black pepper|
|2 tablespoons||Toasted pine nuts|
From: Laura Hunter <LHunter722@...> Date: Mon, 5 Aug 1996 20:22:19 -0400 Bring a large pot of water to a boil; add a pinch of salt and add pasta - stir. When pata is cooked to within 2 to 3 minutes of al dente, drop in the green beans or peas. Cook until peas are just tender. Drain beans and pasta; refresh immediately under cold water, drain well and turn into a large serving dish. Add chicken. Place basil leaves, parsley, mayonnaise and 3 tablespoons of pine nuts into a food processor. Process to make a well blended, creamy mixture. With the machine running, pour the oil slowly through the food tube and blend well. Drop in the garlic and blend briefly.
Season with salt & pepper. Pour dressing over the salad ingredients in the bowl and toss. Sprinkle with 2 tablespoons of toasted pine nuts. Serves 6 to 8.
EAT-L Digest 4 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .