Recipe - Linguine With Winter Pesto

1 pound Linguini
One half cup Minced spinach leaves
One half cup Chopped parsley
1 tablespoon Dried basil
1 tablespoon Minced garlic
One fourth cup Coarsely chopped walnuts
3 tablespoon Olive oil
One fourth cup Grated Parmesan cheese

1. In a large pot over high heat, bring to a boil 2 quarts of water and
cook linguine until al dente (8 minutes).

2. While noodles are cooking, combine spinach, parsley, basil, garlic,
walnuts, oil, and Parmesan in a blender or food processor until a thick
paste is formed.

3. Drain noodles and toss with pesto while still warm. Serve at once.

Recipe By : the California Culinary Academy

From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04
~0600

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip