Pasta with Spinach Pesto
| 12 oz Pasta
1 1/2 c Fresh spinach, packed 1/4 c Water or chicken stock 3 tb Olive oil 2 tb Pine nuts 3 tb Parmensan cheese 1 1/2 ts 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. |
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July 20th, 2010 at 3:26 pm
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