Pasta Day--Fettuccini with Pesto Florentine

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Fettuccine With Pesto Florentine

 

Recipe By :Nava Atlas and Lillian Kayte

Serving Size : 6 Preparation Time :0:15

Categories : Main Dishes Pasta

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces fettucine -- regular or spinach

2 10 oz packages frozen chopped spinach -- thawed (see note)

1/3 cup walnuts -- or toasted pine nuts

2 large cloves garlic

1/2 cup fresh basil -- leaves and stems

1/4 cup extra-virgin olive oil

juice of 1 large lemon

salt and freshly ground pepper -- to taste

1/4 cup grated soy parmesan cheese

 

Bring water for the pasta to boil in a large pot. Squeeze as much liquid out of

the thawed spinach as possible; set aside.

 

Add the pasta to the boiling water and cook according to package directions

until al dente. Drain in a colander, then place the pasta-filled colander in

the large pot, cover, and set aside.

 

Place the nuts and garlic in a blender or in a food processor fitted with a

steel blade and process until finely chopped. Add the spinach and basil. With

the machine running, pour in the oil in a thin stream. Pour in the lemon juice,

salt, and pepper. Process until well blended. Add the soy Parmesan and pulse

on and off just until mixed.

 

Place the pasta in a bowl, add the sauce, and mix thoroughly. Serve

immediately.

 

Source:

" Vegetarian Express "

S(Modified by):

" Susan Voisin <voisins on September 11, 1999 "

Start to Finish Time:

" 0:20 "

 

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Per serving: 357 Calories (kcal); 14g Total Fat; (34% calories from fat); 12g

Protein; 47g Carbohydrate; 0mg Cholesterol; 74mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

 

NOTES : If you prefer, substitute fresh spinach. You'll need 2 10- or 12-ounce

bags of fresh spinach; buy the " triple-washed " type to make its use easier, but

take into account the extra time it takes to stem, steam, and chop it.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0