PASTA DAY: Linguine With Spicy Basil Sauce

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* Exported from MasterCook *

 

Linguine With Spicy Basil Sauce

 

Recipe By : The Mayo Clinic | Williams-Sonoma Cookbook by John Phillip

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup Green Herb Sauce made with basil

(see below)

1/4 teaspoon red pepper flakes

12 ounces dried linguine

1 tablespoon pine nuts -- toasted

2 tablespoons grated Parmesan cheese

Stir together herb sauce and pepper

lakes

***GREEN HERB SAUCE***

1 cup chopped flat-leaf parsley or basil

2/3 cup silken tofu

1/3 cup fresh chopped chives

OR 2 teaspoons dried chives

2 garlic cloves -- chopped

1/4 cup grated Parmesan cheese

1/4 teaspoon salt

 

SERVES: 6 PREPARATION: 10 minutes COOKING: 10 minutes

 

Fill a large pot three-quarters full of water, bring to a boil. Add pasta,

cook about 10 minutes. Remove 3/4 cup of the cooking water, drain pasta.

 

Add pasta and reserved cooking water to Green Herb Sauce. Toss and coat

pasta evenly with sauce.

 

Divide and top with pine nuts and Parmesan.

 

You can enhance the flavor of nuts by toasting.

 

Spread nuts in a heavy frying pan in a single layer. Cook over low heat,

stirring constantly, until they take on a golden color.

 

Remove nuts from pan as soon as they turn light golden.

 

Green Herb Sauce:

 

Mix all ingredients in blender or food processor for 1 minute. Serve

within 1 hour or refrigerate for up to 2 days.

 

Reprinted from The Mayo Clinic | Williams-Sonoma Cookbook by John Phillip

Carroll

 

www.mayohealth.org/mayo/0002/htm/hormones.htm 2/00

 

 

 

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