8 ounces uncooked whole wheat linguini
12 ounces peeled and deveined medium shrimp
2 tablespoons pine nuts
1 cup 1% low-fat milk, divided
1 tablespoon all-purpose flour
1/2 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
28 ounce can diced tomatoes
2 cloves of minced garlic
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/3 cup finely chopped fresh basil or 2 Tbsp dried basil
1/4 cup torn fresh basil leaves
Bring 4 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes.
While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned, set aside.
from the book "Barney Bipple's Magic Dandelions"
by Carol Chapman
pictures by Steven Kellogg
1977, E.P. Dutton