Linguine with Spring Vegetables (Aicr)

INGREDIENTS

INSTRUCTIONS

*In a blender or food processor, puree the cilantro, mint, Parmesan cheese
and 3 tablespoons of oil. Add salt and pepper to taste. Set aside.
*Blanch the peas in boiling water for three minutes; drain and rinse in
cold water.
*Heat a four-quart pot over high heat. Add the remaining 3 tablespoons of
oil, garlic, and spring onions and mix well. Add the peas and other
vegetables except the tomatoes and continue cooking over very high heat
until the vegetables are tender. Add the tomatoes and season with salt and
pepper. Remove the pot from the heat. Cook the pasta according to package
directions; drain. Toss the pasta with the vegetables over low heat, mixing
in half of the herb pesto mixture.
*Serve with a dollop of pesto and garnish with Parmesan cheese and sprigs
of cilantro.
(PER PORTION: Each of the 8 servings contains 337 calories and 11 grams of
fat.)
http://www.aicr.org American Institute for Cancer Research, Dept. AW, P.O.
Box 97167, Washington, DC 20090-7167: "Good Food/Good Health" is a weekly
public service. Please cite the AICR when sharing these recipes. >Edited
for MC by Pat Hanneman. kitPATh's Archive URL: wizard.ucr.edu/~phannema
Notes: Linguine with Spring Vegetables dazzles the eye and delights the
tastebuds with a veritable smorgasbord of fresh produce.
Recipe by: Good Food/Good Health,  98Apr06
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998

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