1. In a large pot over high heat, bring to a boil 2 quarts of water and cook linguine until al dente (8 minutes). 2. While noodles are cooking, combine spinach, parsley, basil, garlic, walnuts, oil, and Parmesan in a blender or food processor until a thick paste is formed. 3. Drain noodles and toss with pesto while still warm. Serve at once. Recipe By : the California Culinary Academy From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (23%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 84.5mg||26 %|
|Sodium 81.8mg||3 %|
|Potassium 311.7mg||8 %|
|Total Carbohydrate 63.5g||19 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 62.5g|
|Protein 16.2g||23 %|
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Calories per serving: 413
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