| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
August 1995 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Carrots |
| 3 |
|
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 |
T |
Fresh thyme leaves |
| 1 |
T |
Fresh rosemary leaves |
| 1 |
T |
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 |
T |
Balsamic vinegar |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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 Converted by MM_Buster v2.0n.
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