Recipe - Pasta A Pesto

One fourth teaspoon Salt
One fourth cup Grated Parmesan cheese
1/8 teaspoon Ground nutmeg
2 tablespoon Plus 2 t vegetable oil
1 small Clove garlic
1 tablespoon Dried parsley flakes
1 tablespoon Dried basil
2 cup Cooked elbow macaroni

In a blender container, combine all ingredients, except macaroni. Blend
until smooth. Place macaroni in a bowl. Add Parmesan mixture and toss until
blended. chill several hours. To serve, bring pasta to room temperature and
mix gently.

Per serving: 188 cal, 5 g protien, 11 g fat, 18 g carb, 230 mg sodium, 4 mg
chol.

Source: Lean and Luscious Cookbook 1987

Posted to recipeludigest by P&S Gruenwald sitm@ne.infi.net on Mar 02,
1998