S.B. Deba
Assistant Cook
a vegetarian entree from South Beach Diet Cookbook, page 284:
Phase 2, four servings:
12 ounces spelt linguine, 4 cups arugula leaves, 1 cup tightly packed basil leaves, 3-4 cloves minced garlic, 2 tablespoons of pine nuts, 1/2 cup extra virgin olive oil, 1/4 cup grated Parmesan cheese, salt and pepper.
The name of the recipe is Arugula and Basil Pesto Linguine. You can use your ready-made pesto and the linguine you currently have on hand.
Phase 2, four servings:
12 ounces spelt linguine, 4 cups arugula leaves, 1 cup tightly packed basil leaves, 3-4 cloves minced garlic, 2 tablespoons of pine nuts, 1/2 cup extra virgin olive oil, 1/4 cup grated Parmesan cheese, salt and pepper.
The name of the recipe is Arugula and Basil Pesto Linguine. You can use your ready-made pesto and the linguine you currently have on hand.
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