"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato Pesto Pasta Recipe

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This recipe for Tomato Pesto Pasta, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Air Boss CDR Frank Dowd, Seaford, DE
Added: Saturday, October 4, 2008


1/2 c. olive oil
1 small can tomato paste
1/2 c. fresh chopped parsley
1/2 tsp. salt
1/4 c. toasted pine nuts
1 lb. shrimp or scallops, cooked (optional)
1/2 c. parmesan cheese
1/2 c. fresh chopped basil
2 - 3 cloves garlic, finely chopped
1/2 tsp. pepper
8 oz. thin spaghetti or vermicelli

Combine all ingredients except for pasta in large bowl and mix well. Add hot pasta over mix and stir well.




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