Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!hammer.uoregon.edu!newsfeed.direct.ca!hub.org!hub.org!ratbert.tds.net!feed2.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Linguine with Potatoes, Green Beans, and Spinach Pesto Followup-To: rec.food.cooking Date: 20 Dec 1999 05:47:52 -0700 Organization: attcanada.net Lines: 31 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <066901bf48d6$e5aec2a0$19a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38396 Linguine with Potatoes, Green Beans, and Spinach Pesto 6 tablespoons toasted pine nuts, divided 7 cups packaged spinach leaves, trimmed 1/3 cup grated fresh Parmesan cheese 1/4 cup chopped fresh basil 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 2 garlic cloves, minced 2 tablespoons water 1 tablespoon olive oil 8 oz. uncooked linguine 3 medium (1/2 inch) cubed, peeled red potatoes 2 cups (2-inch) cut green beans Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside. Cook linguine and potato in boiling water 6 minutes. Add green beans; cook additional 5 minutes or until potato is tender. Drain. Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with Parmesan cheese, if desired. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.