| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | August 1995 | 1 | servings |
INGREDIENTS
| 4 | md | Carrots |
| 3 | md | Zucchini |
| 1 | lb | Dried linguine |
| 1 | c | Packed fresh flat-leafed parsley leaves; washed well and |
| ; spun dry | ||
| 1/2 | c | Packed fresh basil leaves; washed well and |
| ; spun dry | ||
| 1 | tb | Fresh thyme leaves |
| 1 | tb | Fresh rosemary leaves |
| 1 | tb | Fresh tarragon leaves |
| 1/2 | c | Freshly grated Parmesan; (about 1 1/2 ounces) |
| 1/3 | c | Olive oil |
| 1/4 | c | Walnuts; toasted golden |
| ; brown and cooled | ||
| 1 | tb | Balsamic vinegar |
INSTRUCTIONS
FOR 3/4 CUP MIXED HERB PESTO Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.) In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables. In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well. To make mixed herb pesto: In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup. Serves 6. Gourmet August 1995 Converted by MC_Buster. Per serving: 1039 Calories (kcal); 91g Total Fat; (74% calories from fat); 18g Protein; 52g Carbohydrate; 0mg Cholesterol; 120mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Peace starts with a smile.”