Recipe - Linguini With Potatoes Green Beans And Spinach Pesto

6 tablespoon Toasted pine nuts; divided
3T ?+ 3T
7 cup Spinach leaves; trimmed
1/3 cup Grated fresh Parmesan;
~1One half oz
One fourth cup Chopped fresh basil
2 tablespoon Lemon juice
One half teaspoon Salt
One fourth teaspoon Pepper
2 Cloves garlic; minced
2 tablespoon Water
1 tablespoon Olive oil
8 ounce Uncooked linguini
3 cup Peeled red potato; in 1/2"
cubes, about 3 medium
2 cup Green beans; in 2" pieces,
about 1/4#
Shaved fresh Parmesan
cheese; optional

Place 3T pine nuts, spinach, grated Parmesan, basil, lemon juice, S&P, and
garlic in a food processor, Process till smooth, scraping sides of bowl at
least once. With processor running, slowly pour water and oil through the
chute; process till wellblended. Set aside.

Cook linguini and potato in boiling water 6 min. Add green beans; cook an
additional 5 min or until potato is tender. Drain.

Combine remaining 3T pine nuts, spinach mixture, and pasta mixture in a
large bowl. Toss well to coat. Garnish with shaved Parmesan.

Yield: 4 servings Per serving: 524 (30% from fat) / Fat 17.3g (Sat 5g, Mono
6.9g, Poly 4.2g) / Prot 23.9g / Carb 73.9g / Fiber 8.8g / Chol 13mg / Iron
7.8 mg / Sodium
689 mg cloves garlic; minced Calc 372mg

Recipe by: Cooking Light mag (Jan/Feb 97)

Posted to EATL Digest by Kaye Sykes kaye_sykes@NL.COMPUWARE.COM on Dec
11, 1997