Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Pasta
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Pasta (preferably linguine)
3 x Carrots, thinly sliced
2 T 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 T 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
~ subst. cream cheese, kefir, or Neufchatel cheese for oil
~ subst. walnuts or hazelnuts for pine nuts 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
~ add or substitute other steamed or sauteed vegetables such as mushrooms,
peas, or sweet red pepper.
