| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Pittsburgh |
Veg05 |
6 |
servings |
INGREDIENTS
| 2 |
md |
Zucchini; trimmed and diced |
| 1 |
sm |
Onion; peeled and diced |
| 2 |
|
Cloves garlic |
| 1/2 |
c |
Parsley; stems removed |
| 1/2 |
c |
Fresh basil; stems removed |
| 2 |
c |
Walnut pieces |
| 1/2 |
c |
Freshly grated romano cheese |
| 1 |
c |
Virgin olive oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Pasta – cooked |
|
|
(your choice) |
INSTRUCTIONS
Combine zucchini, onion, garlic, parsley, basil and walnuts in food
processor. Process to a coarse texture. Add Romano cheese and process while
drizzling in oil. Season with salt and pepper.
To serve: warm slightly and toss with your favorite pasta. Easy to make.
Can do ahead. Serves: 6
Source: Season's Cafe, Pittsburgh, Pennsylvania, Chef Martin Thomas.
Cookbook: Three Rivers Cookbook III, The Good Taste of Pittsburgh, Child
Health Association of Sewickley, PA..a non-profit which benefits area
children (phone 1-800-624-8753). Note: books are sold in volumes #I,#II,and
#III. I found them at Borders Bookstore.
Recipe by: Chef Martin Thomas, Season's Cafe, Pennsylvania
Converted by MM_Buster v2.0l.
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