Recipe - Pasta With Spinach Pesto

12 ounce Pasta
1 One half cup Fresh spinach, packed
One fourth cup Water or chicken stock
3 tablespoon Olive oil
2 tablespoon Pine nuts
3 tablespoon Parmensan cheese
1 One half teaspoon Crushed garlic
Pepper

1. Cook pasta in boiling water according to package instructions or firm
to the bite. Drain and place in serving bowl. 2. Meanwhile, in food
processor, puree spinach, water, oil, nuts,cheese, garlic, and pepper until
smooth. Pour over pasta.

tip: Refrigeraate sauce up to 3 days ahead or freeze for up to 6 weeks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini