Recipe By : NJ Garden Network kitchens.
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Pesto (see below)
1 lb Your favorite pasta -- cooked
2 Red peppers -- julienned
4 Carrots -- julienned
1 tb Olive oil
Pesto:
1 c Fresh basil -- firmly packed
1/2 c Parsley sprigs -- stems removed,
- firmly packed
1/2 c Parmesan or Romano cheese --
- grated
1/2 c Pignoli nuts, walnuts, or
- almonds (pine nuts)
1 cl Garlic -- quartered
1/2 ts Salt
1/4 c Olive oil
Salad:
Saute the peppers and carrots in olive oil, until softened, but still
crisp. Add vegetables and pesto to the cooked pasta. Mix thoroughly.
Serve warm or cold. Yummy!
Freeze cubes of pesto and quick thaw when needed!
Pesto:
In a blender or food processor, combine basil, parsley, cheese, nuts,
garlic, and salt. Cover and blend with several on-off pulses until a
paste forms. Stop machine frequently to scrape sides of bowl. With
machine running slowly, gradually add olive oil. Blend to consistency
of soft butter. Refrigerate for 1 to 2 days, or freeze.
