Title: Corkscrew Pasta with Spinach Pesto
Categories: Pasta, Italian
Yield: 12 Servings

-----------------------------------PESTO-----------------------------------
1 bn Spinach; rinsed and
-trimmed
4 Garlic cloves
Salt; pepper
1/2 c Olive oil

-----------------------------------PASTA-----------------------------------
1 lb Corkscrew pasta
Salt
Olive oil
1/2 c Mayonnaise

---------------------------------TO GARNISH---------------------------------
Pine nuts
Diced pimiento

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 (C) 1992 The Los Angeles Times
Posted to EAT-L Digest 24 Jul 96

Date: Thu, 25 Jul 1996 15:45:26 -0500

From: LD Goss