| Linguine with Potatoes, Spinach & Olive-Clam Sauce
6 tablespoons of Pine Nuts, toasted
7 cups of Spinach Leaves, trimmed
1/3 cup of grated Fresh Parmesan Cheese
1/4 cup of chopped Fresh Basil
2 tablespoons of lemon Juice
1/2 teaspoon of salt
1/4 teaspoon of pepper
2 Garlic Cloves, minced
2 tablespoons of water
1 tablespoon of Olive Oil
8 ounces of Linguine
3 cups of Red Potatoes; Peeled &diced
2 cups of Green Beans, cut
Parmesan Cheese; Shaved |
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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 potatoes in boiling water 6 minutes. Add green beans; cook an additional 5 minutes or until potatoes are tender. Drain. Combine 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with shaved Parmesan cheese, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Apr 3, 1999, converted by MM_Buster v2.0l.
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