Title: Pesto Spaghetti
Categories: Pasta
Yield: 4 Servings

1 c Parsley, minced
1 tb Basil
1 ts Salt
1/8 ts White pepper
2 Garlic cloves, minced
2 tb Butter
2 tb Boiling water
3/4 c Parmesan cheese
1 lb Spaghettini
1/4 c Pignoli, minced
1/2 c Salad oil

Cook spaghetti as package directs and drain well. Combine all ingredients
in a bowl and pour over spaghetti. Finely chopped walnuts substitute for
pignoli. Serve with parmesan cheese. Leftovers can be frozen.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini