Pasta Pesto Florentine - cooking recipe

Ingredients

1/2 c. walnuts
2 cloves garlic, peeled
1 (10 oz.) pkg. frozen chopped spinach, thawed (undrained)
1/2 c. grated Parmesan cheese
1/2 c. Mazola corn oil
1 tsp. salt
1 tsp. dried basil
16 oz. Mueller's linguine, cooked and drained

Preparation

In food processor or blender, combine walnuts and garlic; process until finely chopped.
Add spinach, cheese, corn oil, salt and basil; process until well blended.
(For thinner sauce, gradually add a few tablespoons water.) Spoon over linguine; toss to coat.
Serve hot or at room temperature.
Makes 8 servings.