Instructions: 1. COMBINE ONIONS, WALNUTS, GARLIC, SALT AND PEPPER IN MIXER BOWL.

BEAT AT MEDIUM SPEED 3 MINUTES USING WHIP.

2. ADD PARSLEY, BASIL AND PARMESAN CHEESE; BEAT AT HIGH SPEED 1 MINUTE.

3. ADD OIL GRADUALLY IN A FINE STREAM; BEAT AT MEDIUM SPEED 1 MINUTE OR UNTIL BLENDED. DO NOT OVER BEAT. SET ASIDE FOR USE IN STEP 6.

4. ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL.

5. SLOWLY ADD NOODLES, STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN.

COOK 15 MINUTES OR UNTIL TENDER. DRAIN THOROUGHLY.

6. ADD PESTO SAUCE TO COOKED NOODLES; TOSS WELL.

NOTE:

1. IN STEP 1, 10 OZ DRY ONIONS A.P. WILL YIELD 9 OZ MINCED ONIONS. 15 CLOVES (5 TBSP) DRY GARLIC, MINCED MAY BE USED.

NOTE:

2. IN STEP 2, 1 LB 11 OZ PARSLEY A.P. WILL YIELD 1 LB 10 OZ FINELY CHOPPED PARSLEY.

NOTE:

3. IN STEP 2, 5 3/4 OZ (3 1/4 QT) DEHYDRATED PARSLEY WILL YIELD 1 LB 12 OZ (3 1/4 QT) PARSLEY WHEN REHYDRATED WITH 6 1/2 QT COOL WATER 15 MINUTES. DRAIN WELL BEFORE USING.

NOTE:

4. IN STEP 3, MIXTURE WILL SEPARATE IF OVER BEATEN. MIXTURE SHOULD BE THE CHARACTERISTIC THICK PASTY SAUCE.

NOTE:

5. IN STEPS 4 AND 5, NOODLES MAY BE STEAM COOKED. PREPARE 3/4 RECIPE STEAMED PASTA (RECIPE NO. E-14).

SERVING SIZE: 3/4 CUP (4

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