pasta - spinach pesto

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for the cavatelli, potatoes and green beans recipe

 

 

* Exported from MasterCook *

 

Light Spinach And Basil Pesto

 

Recipe By :Nava Atlas, Pasta East to West

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

PESTO:

10 ounces fresh spinach -- triple washed

(may use frozen chopped)

1/2 cup firmly packed basil leaves

2 tablespoons extra-virgin olive oil

1/2 lemon -- juiced, or more

1 clove garlic (or more, optional) -- crushed

12 ounces hot or warm cooked pasta (optional) -- for serving

salt and black pepper

 

If using fresh spinach, remove the stems and rinse the leaves. Place in a large

cooking pot, then cover and steam, using only the water that clings to the

leaves, until just wilted, about 3 to 4 minutes.

 

Whether using fresh or frozen spinach, squeeze most of the liquid from the

leaves, then combine in a food processor with the remaining pesto ingredients.

Process until the mixture is a coarse, even puree.

 

Toss with the pasta, season, to taste with salt and pepper, and serve.

 

Calories: 127; Total Fat: 5 g

 

Source:

" Pasta East to West: A Vegetarian World Tour, 1998:175 "

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 52 Calories; 5g Fat (74.2% calories from

fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 38mg

Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat.

 

Serving Ideas : Toss cavatelli, potatoes and green beans with pesto.

 

NOTES : Spinach, in combination with basil, makes a less intensely flavored

pesto sauce. Some may enjoy this milder flavor.

 

Nutr. Assoc. : 0 0 0 2153 0 0 2130706543 2130706543 0