| | Green Spaghetti Salad 1 pound of green spaghetti, broken into 4 inch long pieces
1/2 cup of mixed fresh parsley and chervil
1/2 cup of tarragon vinegar
1/2 cup of olive oil
4 shallots, peeled and chopped
4 cloves garlic, peeled and chopped
1/4 pound of freshly grated Parmesan cheese
1/2 teaspoon of white pepper
1/4 cup of pine nuts |
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Cook spaghetti in boiling, salted water until just tender, following package directions, drain. Remove tough steams from fresh herbs. Puree herbs, vinegar and oil together in blender or food processor. Add shallots and garlic to pureed herb mixture. Add grated cheese and pepper. Toss pasta with pureed mixture. Add the pine nuts, mix well. Cover and refrigerate for 1 hour before servings. Serves 8
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