Don’t bear trouble, use it. Take whatever happens – justice and injustice, pleasure and pain, compliment and criticism – take it up into the purpose of your life and make something out of it. Turn it into testimony. Don’t explain evil, exploit evil; make it serve you. Just as the Lotus flower reaches down and takes up the mud and mire into the purposes of its life and produces the lotus flower out of them, so you are to take whatever happens and make something out of it.

E. Stanley Jones

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Pasta, Vegetarian	8	Servings

INGREDIENTS

8	tb	Olive oil
1	bn	Fresh basil
1/4	c	Pine nuts
4		Garlic cloves
		Salt (to taste)
		White pepper (to taste)
3	tb	Butter
2		Shallots; chopped
1	tb	Fresh basil, chopped
1 1/2	c	Broccoli (tiny florets)
1 1/2	c	Carrots, julienned
1 1/2	c	Zucchini; julienned
1 1/2	c	Snow peas
2	c	Heavy cream
32	oz	Angel hair pasta cooked al dente
1/2	c	Parmesan, freshly grated

INSTRUCTIONS

In a food processor place the olive oil, the bunch of basil, pine nuts, and
garlic.  Blend the ingredients together until a paste is formed. Add the
salt and white pepper, and stir them in. Set the pesto aside.
In a large skillet place the butter and heat it on medium high until it has
melted.  Add the shallots, the 1 tablespoon of basil, broccoli, carrots,
zucchini, and snow peas.  Saute the vegetables for 3 to 4 minutes, or until
they are cooked al dente.
Add the heavy cream and stir it in.  Bring the ingredients to a boil. Add
the cooked pasta and stir it in. Add the pesto to the angel hair pasta and
stir it in well. Season the dish with the salt and the white pepper.
On each of 4 individual serving plates place the pasta. Sprinkle the
Parmesan cheese on top.
Source: La Rive Gauche - Palos Verdes Estates, California "Southern
California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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