Recipe for Pesto Spaghetti


1 cup parsley, minced
1 tablespoon basil
1 teaspoon salt
1/8 teaspoon white pepper
2 each garlic cloves, minced
2 tablespoon butter
2 tablespoon boiling water
3/4 cup parmesan cheese
1 lb spaghettini
1/4 cup pignoli, minced
1/2 cup salad oil


Cook spaghetti as package directs and drain well. Combine all ingredients in a bowl and pour over spaghetti. Finely chopped walnuts substitute for pignoli. Serve with parmesan cheese. Leftovers can be frozen.

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