LINGUINE WITH POTATOES, GREEN BEANS AND SPINACH PESTO

6 tablespoons toasted pine nuts; divided

7 cups packaged spinach leaves; trimmed

1/3 cup fresh Parmesan cheese; grated

1/4 cup fresh basil; chopped

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic; minced

2 tablespoons water

1 tablespoon olive oil

8 oz. linguine; uncooked

3 cups red potatoes (about 3 medium); peeled & cubed into 1/2-inch pieces

2 cups green beans; cut into 2-inch pieces

fresh Parmesan cheese; shaved (optional)

1. Place 3 tablespoons pine nuts, spinach, Parmesan cheese, basil, lemon juice, salt, pepper and garlic in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside.

2. Cook linguine and potato in boiling water 6 minutes. Add green beans; cook an additional 5 minutes or until potato is tender. Drain. Combine remaining 3 tablespoons pine nuts, spinach mixture and pasta mixture in a large bowl. Toss well to coat. Garnish with shaved Parmesan cheese, if desired.

Yields 4 servings

* CHEF'S NOTE: There is no shortage of flavor in this dish. Packed with spinach, green beans and potatoes, it's loaded with calcium and beta carotene and has plenty of protein as well!

CALORIES: 524; PROTEIN: 24g; CARBS: 74g; FAT: 17g; SODIUM: 689mg; CHOL: 13mg; FIBER: 9g; IRON: 8mg; CALC: 372mg.

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