Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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