mac@tektools.UUCP (09/04/85)
3/4 lb. Pasta, cooked al dente (large curly type) 3/8 cup Mayonnaise 1 lb. Frozen Peas, thawed and drained 4 oz. Swiss Cheese, cut into julienne strips 4 oz. Salami, cut into julienne strips 1 lb. Pesto Sauce, (recipe follows) Kosher Salt and Black Pepper to taste Cook noodles 10-12 minutes until al dente. Taste often to be sure noodles do not overcook. Drain. Blanch with cold water to stop cooking process. Place pasta, peas, swiss and salami in large bowl. Coat salad with mayo- nnaise. Then, add pesto sauce and stil until coated. Season to taste with salt and pepper. Garnish salad with thinly sliced roasted red bell pepper. Pesto Sauce: 5 oz. Spinach, fresh, stems removed 1/2 tsp. Black Pepper 3/4 oz. Parsley, fresh, stems removed 1/8 tsp. Fennel Seed 1/2 cup Basil, dry. 2 1/2 oz. Tuna, drained 1 1/2 oz. Parmesan, shredded. 1 1/2 Strips Anchovies 2 Cloves Garlic 1 3/4 cup Olive Oil 1 oz. Walnuts 3/4 cup Salad Oil 1 Tbsp. Kosher salt Put spinach, parsley and basil in processor. Process 3-5 mintues until consistency is like paste. Add parmesan, garlic, walnuts, salt and pepper, fennel, tuna and anchovies. Process 1 more minute. Slowly pour in olive oil through feed tube while process is running. Next drizzle in salad oil. Process 1 more minute until smooth and thick. ***This recipe takes some preparation and requires some not so common ingredients, but it's well worth the effort.