Guest guest Posted January 29, 2003 Report Share Posted January 29, 2003 Spinach Pesto Pasta Source: Culinary DeLights/Blue Mt. TV 12 oz. dry Fettucini pasta (gf if necessary) 2 - 10 oz. pkg. frozen spinach (thawed) 1/3 cup pine nuts (toasted) 2 large garlic cloves 1/2 cup fresh basil 1/4 cup extra virgin olive oil Juice of 1 large lemon salt (to taste) Cook pasta. Squeeze liquid out of spinach and set aside. Blend pine nuts and garlic in food processor until finely chopped. Add spinach and basil and blend. While food processor is still running, add olive oil in a thin stream. Pour in lemon and add salt. Drain pasta and place in a large, warm bowl. Toss with pesto and serve immediately. http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving http://www.AllNaturalSweetenerRecipes Quote Link to comment Share on other sites More sharing options...
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