2 cups fresh spinach
1 cup fresh basil leaves
1/4 c. pine nuts
4 garlic cloves
1/3 cup olive oil
Combine spinach, basil, pine nuts and garlic in blender or food
processor; mix well. Gradually add oil, blending until thickened.
1 box (16 oz.) pasta, prepared according to directions on box
2 Tbsp. olive oil
2 cups thinly sliced mushrooms
1/2 cup finely chopped onion
1/2 cup chopped red pepper
1/2 tsp. salt
1/2 tsp. ground black pepper
Heat oil in large skillet over medium-high heat. Add mushrooms, onion
and red pepper. Cook 4 to 5 minutes, stirring occasionally. Season
with salt and pepper.
Add pesto and vegetable mixture to hot pasta. Toss, adding hot water
to desired consistency. Transfer to serving platter, top with 1/2 c.
parmesan cheese and 1/4 c. toasted pine nuts (optional).
(To toast pine nuts: Heat in small saucepan over medium-high heat for
4-5 minutes, stirring occasionally.)