| 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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