Preparation:
To make pesto, place spinach and garlic and salt and pepper to taste in food processor. With machine running, gradually add 1/2 cup oil in thin stream through feed tube and process until sauce is consistency of thin mayonnaise. Set aside.
Cook pasta in boiling water with 1 tablespoon each salt and olive oil until tender but firm, about 9 minutes. Drain in colander, then transfer to large bowl. Add mayonnaise and 2 tablespoons olive oil. Mix well. Blend in pesto. Chill. Garnish with pine nuts and diced pimiento. Created by: Tutto Italia, Los Angeles |
