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Recipe by: sabino
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See below ingredients and instructions of the recipe
12 oz Spaghettini
2/3 c Parsley leaves, packed
1 c Basil leaves, packed
1/3 c Fresh dill
1/4 c Olive oil
1/3 c Chicken stock
3 tb Parmensan cheese
2 ts Crushed garlic
2 tb Pine nuts toasted
1. Cook pasta in boiling water according to package instructions or
until firm to the bite. Drain and place in serving bowl. 2. In food
processor, puree parsley, basil, and dill leaves, oil, stock, cheese
and garlic until well combined, approximately 30 seconds. Pour over
pasta. Sprinkle with pine nuts and toss.
Tips: Refrigerate up to 3 days or freeze up to 6 weeks.
from rose reisman bring home light pasta
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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