Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Cooked squid, thinly sliced -shiitake mushrooms
-(1 cup) ¬ cup pesto sauce
¬ cup tomato vinegar (?) 4 ea Crussy whole-grain rolls
¬ cup fresh lemon juice 1 ea In a medium-size bowl,
« tsp. salt -combine the squid,
¬ tsp. freshly ground pepper -vinegar, lemon juice ,
12 oz Capellini, cooked al dente Salt, and peppper and mix
-(5 1/3 cups) -well.
« cup diced red onion 2 ea In large bowl, combine the
« cup cooked peas -cooked capellini and ¬ cup
« cup thinly sliced -each of the

tomato, onions, peas, and mushrooms. Toss to mix well and then add 2
tbls. of the pesto sauce, again tossing to mix well. 3. To serve,
divide the capellini evenly among each of the four bowls. Top with
the seasoned squid and garnish with a sprinkle of each of the
remaining tomato, onion, peas and mushrooms. Paint the edge of each
bowl with the remaining pesto sauce and serve with the whole grain
rolls. Makes 4 servings From the book: "Cook It Light" by Jeanne
Jones AR/95

Submitted By APRIL ROCHE On 01-03-95

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