| 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.
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