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Pasta Al Pesto

Recipe name:
Pasta Al Pesto

Recipe category:
Pasta

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Recipe details:

8 oz (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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Pasta Al Pesto

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