Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Pasta (preferably linguine) 3 x Sm Zucchini, thinly sliced
3 x Carrots, thinly sliced 1/4 lb Peapods
2 tb Safflower or Olive oil

-----------------------------------PESTO-----------------------------------
2 c Fresh Basil Leaves 2 x Cloves Garlic
1/4 c Pine nuts (pignolli) 1 tb 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
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

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