Title: Pasta Al Pesto
Categories: Pasta Vegetable
Yield: 6 Servings
| 8 | oz | Pasta (preferably linguine) |
| 3 | x | Carrots, thinly sliced |
| 2 | tb | Safflower or Olive oil |
| 3 | x | Sm Zucchini, thinly sliced |
| 1/4 | lb | Peapods |
| PESTO |
| 2 | c | Fresh Basil Leaves |
| 1/4 | c | Pine nuts (pignolli) |
| 2 | x | Cloves Garlic |
| 1 | tb | Olive oil |
PASTA GARNISH: freshly ground black pepper and Parmesan cheese, optional
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PESTO:
Place ingredients in bowl of food processor. Process until smooth, using
rubber scraper to push down the sides occasionally. Makes 1/2 cup.
Variations: - add 3/4 c freshly grated Parmesan Cheese PASTA: Boil a
large pot of water; cook pasta until al dente.
While pasta is cooking, prepare pesto; set aside, covered.
Steam carrots. Meanwhile, in skillet, heat oil. Add zucchini and peapods.
Stir continuously until crisp/tender.
When pasta is done, drain well; toss pesto with noodles until they are
well coated. Then toss in vegetables. Garnish with pepper and cheese.
VARIATIONS: - add 1/2 c Parmesan cheese to Pesto