Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''
' 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.

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