Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tb Olive oil
1 bn Fresh basil
1/4 c Pine nuts
4 Garlic cloves
Salt (to taste)
White pepper (to taste)
3 tb Butter
2 Shallots -- chopped
1 tb Fresh basil, chopped
1 1/2 c Broccoli (tiny florets)
1 1/2 c Carrots, julienned
1 1/2 c Zucchini -- julienned
1 1/2 c Snow peas
2 c Heavy cream
32 oz Angel hair pasta
- cooked al dente
1/2 c Parmesan, freshly grated
In a food processor place the olive oil, the bunch of
basil, pine nuts, and garlic. Blend the ingredients
together until a paste is formed. Add the salt and
white pepper, and stir them in. Set the pesto aside.
In a large skillet place the butter and heat it on
medium high until it has melted. Add the shallots,
the 1 tablespoon of basil, broccoli, carrots,
zucchini, and snow peas. Saute the vegetables for 3
to 4 minutes, or until they are cooked al dente.
Add the heavy cream and stir it in. Bring the
ingredients to a boil. Add the cooked pasta and stir
it in. Add the pesto to the angel hair pasta and stir
it in well. Season the dish with the salt and the
white pepper.
On each of 4 individual serving plates place the
pasta. Sprinkle the Parmesan cheese on top.
Source: La Rive Gauche - Palos Verdes Estates,
California "Southern California Beach Recipe" by Joan
and Carl Stromquist ISBN: 0-9622807-3-9
