This is a creative pesto that uses seaffod Ingredients: 4 tablespoons extra-virgin olive oil 2 cloves garlic, chopped 1 pound mussels, debearded, washed and dried 1 stalk celery, chopped 1/2 onion, chopped 1/2 cup pine nuts, chopped 1/2 cup parsley, chopped 1 tablespoon whole yogurt, preferably Greek salt 3/4 pound spaghetti....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Spaghetti with Mussel Pesto
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