Title: Spaghetti with broccoli pesto
 Categories: Diabetic, Pasta, Side dishes, Vegetables
      Yield: 6 Sweet ones
 
    1/4 lb Broccoli flowerets;
    1/4 c  Fresh parsley; chopped
      2 cl Garlic; minced
      2 tb Walnuts; chopped
      2 tb Romano cheese; grated
      2 tb Virgin olive oil;
    1/4 ts Salt;
    1/8 ts Pepper;
      8 oz Spaghetti
           -=OR=-
      8 oz Linguini;
 
  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.