l bunch spinach, rinsed and trimmed
4 cloves garlic
l/2 cup olive oil
l lb. corkscrew pasta
l/2 cup mayonnaise
Pine nuts and diced pimentos for garnish.
To make pesto, place spinach and garlic and salt and pepper to taste
in food processor. With machine running, gradually add l/2 cup oil
in thin stream through feed tube and process until sauce is consis-
tency of thin mayonnaise. Set aside.
Cook pasta in boiling water with l tbsps. each salt and olive oil
until tender but firm, about 9 mins. Drain in colander, then
transfer to large bowl. Add mayonnaise and 2 tbsps. olive oil. Mix
well. Blend in pesto. Chill. Garnish with pine nuts and diced
Serves 8 to 12.