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 tb 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 tb 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.

Browse by categories