CREAMY PESTO GARDEN LINGUINI
Steps:
- Julienne red pepper and saute in 2 Tbls. olive oil with onions and mushrooms until tender. Add garlic, spinach and artichokes. When spinach wilts, add wine and cream. In a processor, combine basil, pine nuts, 1/2 cup oil, and half of cheese, pulsing until fine. Stir into vegtable cream mixture. Cook linguini in salted water until it is al dente. Drain pasta and mix into cream sauce adding remaining cheese.
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