1. Saute onions in olive oil until tender, about 10 minutes. 2. Add lima beans to boiling salted water and boil uncovered; just before they are tender, add peas and spinach so that all 3 finish cooking together. 3. Add onions to soup and continue cooking for another minute. Puree. 4. Stir a cupful into PESTO by driblets. Add remainder by ladlesful, stirring continually. (You may serve the SOUP and PESTO separately and allow each person to blend to his own taste.) PESTO: 1. Process bacon, garlic, basil, parsley, egg yolks, and cheese in food processor until you have a thick mass. 2. Add oil by droplets. Note: You may do all this by hand using a mortar and pestle. GENOA S.E. BELMONT, PORTLAND. WINE: PUNT E MES From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from G Internet, G Internet.
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