Vermicelli with sauce verde
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Vermicelli, uncooked |
| 1 | cup | Packed fresh parsley |
| 1 | cup | Packed fresh spinach |
| ¼ | cup | Butter or margarine softened |
| ¼ | cup | Olive or vegetable oil |
| ¼ | cup | Grated Parmesan cheese |
| ¼ | cup | Grated Romano cheese |
| 2 | tablespoons | Chopped walnuts |
| 1 | Garlic clove | |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Dried basil leaves |
| Walnut halves | ||
Directions
1. Cook pasta according to package directions; drain.
2. Meanwhile, wash parsley and spinach; shake to remove excess water, allowing moisture to cling to leaves. In blender or food processor, process greens with remaining ingredients except walnut halves until mixture is a thick puree with some specks still visible. If sauce seems too thick, add small amount of water. (Sauce thins out on hot pasta.)
3. Toss hot pasta with sauce. Serve immediately. Garnish with walnut halves. 4 servings.
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias