Linguini with Potatoes, Green Beans, and Spinach Pesto

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3 c Peeled red potato; in 1/2"
1/3 c Grated fresh Parmesan;
2 c Green beans; in 2" pieces,
1/4 c Chopped fresh basil
1/4 ts Pepper
2 Garlic; minced
1/2 ts Salt
2 tb Lemon juice
6 tb Toasted pine nuts; divided
2 tb Water
7 c Spinach leaves; trimmed
1 tb olive oil
Shaved fresh Parmesan
8 oz Uncooked linguini

Original recipe makes 4 Servings



Place 3T pine nuts, spinach, grated Parmesan, basil, lemon juice, S&P, and garlic in a food processor, Process till smooth, scraping sides of bowl at least once. With processor running, slowly pour water and oil through the chute; process till well-blended. Set aside. Cook linguini and potato in boiling water 6 min. Add green beans; cook an additional 5 min or until potato is tender. Drain. Combine remaining 3T pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with shaved Parmesan. Yield: 4 servings Per serving: 524 (30% from fat) / Fat 17.3g (Sat 5g, Mono 6.9g, Poly 4.2g) / Prot 23.9g / Carb 73.9g / Fiber 8.8g / Chol 13mg / Iron 7.8 mg / Sodium 689 mg cloves garlic; minced Calc 372mg Recipe by: Cooking Light mag (Jan/Feb 97) Posted to EAT-L Digest by Kaye Sykes on Dec 11, 1997

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