Pasta al pesto

 
                               PASTA AL PESTO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Pasta
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Pasta (preferably linguine)
    3       x            Carrots, thinly sliced
    2       T            Safflower or Olive oil
    3       x            Sm Zucchini, thinly sliced
      1/4   lb           Peapods
                         -----PESTO-----
    2       c            Fresh Basil Leaves
      1/4   c            Pine nuts (pignolli)
    2       x            Cloves Garlic
    1       T            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
   ~ subst. cream cheese, kefir, or Neufchatel cheese for oil
   ~ subst. walnuts or hazelnuts for pine nuts 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
   ~ add or substitute other steamed or sauteed vegetables such as mushrooms,
   peas, or sweet red pepper.
  
 
 
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