Pasta Al Pesto
main dish, pasta, pies, vegetables
8 oz pasta (preferably linguine)
3 x carrots, thinly sliced
2 tablespoon safflower or olive oil
3 x sm zucchini, thinly sliced
1/4 lb peapods
----PESTO----
2 cup fresh basil leaves
1/4 cup pine nuts (pignolli)
2 x cloves garlic
1 tablespoon olive oil
PASTA GARNISH: freshly ground black pepper and Parmesan cheese, optional '''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' PESTO: Place ingredients in bowl of food processor. Process until smooth, using rubber scraper to push down the sides occasionally. Makes 1/2 cup. Variations: - add 3/4 c freshly grated Parmesan Cheese PASTA: Boil a large pot of water; cook pasta until al dente. While pasta is cooking, prepare pesto; set aside, covered. Steam carrots. Meanwhile, in skillet, heat oil. Add zucchini and peapods. Stir continuously until crisp/tender. When pasta is done, drain well; toss pesto with noodles until they are well coated. Then toss in vegetables. Garnish with pepper and cheese. VARIATIONS: - add 1/2 c Parmesan cheese to Pesto
Yield: 6 servings
