Recipe - Corkscrew Pasta With Spinach Pesto

PESTO
1 bn Spinach; rinsed and
trimmed
4 Garlic cloves
Salt; pepper
One half cup Olive oil

PASTA
1 pound Corkscrew pasta
Salt
Olive oil
One half cup Mayonnaise

TO GARNISH
Pine nuts
Diced pimiento

To make pesto, place spinach and garlic and salt and pepper to taste in
food processor. With machine running, gradually add One half cup oil in thin
stream through feed tube and process until sauce is consistency of thin
mayonnaise. Set aside.

Cook pasta in boiling water with 1 tablespoon each salt and olive oil until
tender but firm, about 9 minutes. Drain in colander, then transfer to large
bowl. Add mayonnaise and 2 tablespoons olive oil. Mix well. Blend in pesto.
Chill. Garnish with pine nuts and minced pimiento. Created by: Tutto Italia,
Los Angeles (C) 1992 The Los Angeles Times
Posted to EATL Digest 24 Jul 96

Date: Thu, 25 Jul 1996 15:45:26 0500

From: LD Goss ldgoss@METRONET.COM