Pesto with Olive Oil in Small Bowl, Basil, Parmesan
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Pasta Salad with Spinach Pesto



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Pasta Salad with Spinach Pesto

Gourmet Archives

1 red bell pepper
1/2 pound rotelle (corkscrew-
shaped pasta)
1 cup spinach pesto
(recipe follows)
A 10-ounce package frozen
green peas, thawed
A 7-ounce tin light tuna in
olive oil, drained
Salt and pepper to taste

In a saucepan of boiling water blanch the red bell pepper, cut into
1/2-inch pieces, for 30 seconds and drain it in a colander. Refresh the
pepper under running cold water and drain it well.
In a kettle of boiling salted water boil the rotelle for 7 minutes or until
al dente. Drain the pasta in colander, refresh it under running cold
water and drain it well.
In a large bowl combine the pasta with 1 cup spinach pesto, the thawed
green peas, tuna, red pepper, and salt and pepper to taste, and chill the
salad, covered, for at least 1 hour or overnight.
Arrange the salad in a salad bowl and let it come to room temperature
before serving. Serves 6.

Spinach Pesto

A 10-ounce package frozen
chopped spinach, thawed
and squeezed well
1 cup fresh parsley leaves
2/3 cup freshly grated
Parmesan cheese
1/2 cup walnut pieces
4 flat anchovy fillets
2 garlic cloves, mashed to a paste
1 tablespoon dried basil
1 teaspoon salt
1/4 teaspoon ground fennel seed
1 cup olive oil

In a food processor fitted with steel blade, blend spinach, parsley,
Parmesan cheese, walnuts, anchovy fillets, garlic, basil, salt and
ground fennel seed until mixture is smooth. With motor running,
add the olive oil in a stream. The pesto keeps for about 1 week,
covered and chilled, and it may be frozen.
Makes about 2 cups.

Featured Archive Recipes:
Classic Pesto Recipe
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Potato Salad Niçoise

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