Show 992
Kathleen
Linton - Certified Chef Instructor
1-703-626-9490
Email:
sorosky2000@yahoo.com
Lemon Pesto
(To be mixed with Spaghetti Pasta)
Ingredients:
1) 1 cup fresh parmesan cheese
2) 6 cloves garlic
3) 2 cups loosely packed baby spinach leaves
4) 1 cup firmly packed basil leaves
5) 1/2 cup chopped walnuts
6) 1/4 cup lemon juice
7) 1/4 teaspoon lemon zest
8) 1/4 teaspoon salt
9) 2 tablespoons olive oil
10) 16 ounces colored spaghetti pasta (see recipe below)
Preparation:
1) Bring a large pot of lightly salted water to a boil.
2) Cook pasta at a boil until cooked through but firm to the bite, about 12 minutes...
then drain. Transfer pasta to a large bowl.
3) Place first eight ingredients into food processer and pulse until combined
4) With food processor running, drizzle olive oil into the mixture. Continue processing
until the oil is integrated smoothly.
5) Pour sauce over the spaghetti pasta and toss to coat. Salt to taste.
Colored Pasta (for Spaghetti)