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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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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