| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Main dish, Pasta, Vegetables | 6 | Servings | |
INGREDIENTS
| 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 |
| 2 | c | Fresh Basil Leaves |
| 1/4 | c | Pine nuts (pignolli) |
| 2 | x | Cloves Garlic |
| 1 | tb | Olive oil |
INSTRUCTIONS
PESTO 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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