* Exported from MasterCook II *

Pesto Pasta Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Fresh spinach
1 cup Fresh basil leaves
30 milliliters Garlic
1/2 cup Lite soy milk
1/2 cup Non-fat italian dressing
1/4 cup Parsley -- chopped
3 tablespoons Onion powder
2 tablespoons Soy sauce
4 cup Rotelli pasta -- cooked OR
-other shaped pasta
1 cup Mushrooms -- sliced
1 cup Carrots -- diced
1 cup Cucumbers -- diced
1 cup Cherry tomatoes -- halved
1/2 cup Yellow or green pepper
-halved (or both)

Trim and wash spinach, place in saucepan with some water clingling to the
leaves. Cover and cook over medium heat until wiltered, about 2-3 minutes.
Drain off water. set aside. Place nest 7 ingredients in a blender jar. Add
spinach and process until smooth.
Place next 6 ingredients in a large bowl. Add blended dressing and toss to
mix.

____________________________

Exported from MasterCook II

GRILLED SHRIMP W/PASTA PESTO SALAD

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 pound Linguine
8 Extra-large shrimp, shelled, deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
1/2 Lemon, for juice
Olive oil

FOR PESTO:
1 1/2 Bunches Fresh Basil
1/2 Clove garlic -- halved
1/2 Lemon -- for juice
3 1/2 tablespoons Olive oil
2 1/2 tablespoons Pine nuts -- toasted
4 teaspoons Fresh Parmesan -- grated
White pepper -- to taste

First prepare pesto: Puree basil, garlic, and lemon juice in food
processor. With machine running, gradually add olive oil, then pine
nuts. Stir in Parmesan and season to taste with white pepper. Cook
linguine until al dente. Drain in a colander and rinse with cold water.
Chill pasta in large bowl. Add pesto, peppers, and lemon juice and
toss. Transfer to serving plates. Rub shrimp lightly with olive oil.
Thread on a skewer and grill or broil until pink, about 3 to 5 minutes.
Top pasta with 4 shrimp per serving.