Pasta Twists with Spinach Pesto
the Editors of Publications International, Ltd.
Yield
Makes 4 servings
Ingredients
| 1 | bunch spinach, washed, stemmed and torn |
| 1 | cup fresh parsley sprigs |
| 2/3 | cup grated Parmesan cheese |
| 1/2 | cup walnut pieces |
| 6 | cloves garlic, minced |
| 2 | anchovy fillets |
| 1 | teaspoon dried basil |
| 1 | teaspoon salt |
| 1 | teaspoon black pepper |
| 1 | cup olive oil |
| Pasta twists, cooked according to package directions and drained |
Preparation
- Place spinach, parsley, cheese, walnuts, garlic, anchovies, basil, salt and pepper in food processor. Process until smooth.
- With processor running, add oil in thin stream. Adjust seasonings, if desired. Pour desired amount of pesto over pasta; toss gently to coat.
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