Spaghetti with broccoli pesto

Yield: 6 sweet ones

Ingredients:

1/4 lb Broccoli flowerets; 1/4 ts Salt;
1/4 c Fresh parsley; chopped 1/8 ts Pepper;
2 cl Garlic; minced 8 oz Spaghetti
2 tb Walnuts; chopped -=OR=-
2 tb Romano cheese; grated 8 oz Linguini;
2 tb Virgin olive oil;

Instructions:

In a blender or a food procesor fitted with the metal blade place all ingredients except spaghetti and process to a puree. Bring a large kettle of water to a boil and spaghetti until al dente about 8 minutes. Drain in a colander return to the kettle stir in broccoli sauce and heat to warm. Food Serving per Serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE 184 CAL: CHO: 1mg; CAR: 29g; PRO: 7g; SOD: 100mg; FAT: 5g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.