with Potatoes, Green Beans, and Spinach Pesto|
Linguini with Potatoes, Green Beans, and Spinach Pesto
6 tb Toasted pine nuts; divided
-3T ?+ 3T
7 c Spinach leaves; trimmed
1/3 c Grated fresh Parmesan;
1/4 c Chopped fresh basil
2 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper
2 Cloves garlic; minced
2 tb Water
1 tb Olive oil
8 oz Uncooked linguini
3 c Peeled red potato; in 1/2"
-cubes, about 3 medium
2 c Green beans; in 2" pieces,
Shaved fresh Parmesan
Place 3T pine nuts, spinach, grated Parmesan, basil, lemon juice, S& 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 well-blended. 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 EAT-L Digest by Kaye Sykes