Title: Pasta with Spinach Pesto
Categories: Herb Pasta Sauce
Yield: 4 Servings

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.

from: rose reisman brings home light pasta.

previous

next