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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Recipe from Pillsbury Classic cookbooks June 2000. Ingredients:
16 ounces pasta, -uncooked any variety |
4 -5 teaspoons dried basil leaves, crushed |
2 tablespoons hot water |
1 -2 garlic clove |
4 cups spinach leaves, -loosely packed fresh |
2 tablespoons parmesan cheese, -grated |
2 teaspoons slivered almonds |
1/4 teaspoon salt |
1/4 cup olive oil |
2 teaspoons lemon juice |
Directions:
1. Cook pasta to desired doneness as directed on package. Drain. Place in large serving bowl; cover to keep warm.
2. Meanwhile, in small bowl, combine basil and hot water; set aside.
3. In food processor bowl with metal blade, process garlic until chopped. Add spinach, cheese, almonds and salt; process with on/off pulses until chopped. Add basil mixture; pulse to mix. Slowly add oil and lemon juice; process until well blended.
4. Add spinach mixture to hot cooked pasta; toss gently to mix.
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