Recipe - Penne Pasta Green Bean And Chicken Pesto

One half pound Penne
1 pound Fresh green beans or snap
peas; washed & trimmed
3 cup Boiled; grilled or roasted
chicken; cubed
25 Fresh basil leaves
15 Resh parsley leaves
One fourth cup Mayonnaise
3 tablespoon Pine nuts
One half cup Olive oil
2 Cloves garlic
Salt
Freshly ground black pepper
2 tablespoon Toasted pine nuts

From: Laura Hunter LHunter722@AOL.COM

Date: Mon, 5 Aug 1996 20:22:19 0400
Bring a large pot of water to a boil; add a pinch of salt and add pasta
stir. When pata is cooked to within 2 to 3 minutes of al dente, drop in
the green beans or peas. Cook until peas are just tender. Drain beans and
pasta; refresh immediately under cold water, drain well and turn into a
large serving dish. Add chicken. Place basil leaves, parsley, mayonnaise
and 3 tablespoons of pine nuts into a food processor. Process to make a
well blended, creamy mixture. With the machine running, pour the oil slowly
through the food tube and blend well. Drop in the garlic and blend briefly.
Season with salt & pepper. Pour dressing over the salad ingredients in the
bowl and toss. Sprinkle with 2 tablespoons of toasted pine nuts. Serves 6
to 8.

EATL Digest 4 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.