Date: Tue, 17 Mar 1998 12:34:14 +0000
From: Carma Halterman (carma@charm.net)
This is one of my favorite summer recipes. It makes a mountain of
pasta salad in no time at all. Without the chopped veggies it will
keep well for days. For those of us who aren't raw spinach fans, but
try to do the right thing!
Carma's Spinach/Artichoke Pasta
1 lb. curly pasta (the one that looks like the front of my 1979 prom
date's shirt ), cooked
Including the water from canned artichokes, pulse the following
ingredients in food processor until you have pesto:
1 lb. spinach leaves (I buy the baby leaves already washed & bagged)
1 can artichoke hearts, packed in water
1/3 cup balsamic vinegar - more as needed to make pesto loose enough
to toss with pasta.
3-4 cloves garlic, or to taste
salt & fresh black pepper
4-8 black olives, pitted (optional)
Toss pesto with pasta. I often add diced yellow & red peppers, spring
onions and de-seeded cucumbers. Grated carrots add a nice sweetness as
well. Refrigerate.
"Naked" this salad is very tasty. "Dressed" with all the colorful
veggies it's a beautiful & tasty meal.
kwvegan vegan