Linguine with Zucchini, Carrots, and Mixed Herb Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
4 medium carrots |
3 medium zucchini |
1 pound dried linguine |
1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry |
1/2 cup packed fresh basil leaves, washed well and spun dry |
1 tablespoon fresh thyme leaves |
1 tablespoon fresh rosemary leaves |
1 tablespoon fresh tarragon leaves |
1/2 cup freshly grated parmesan (about 1 1/2 ounces) |
1/3 cup olive oil |
1/4 cup walnuts, toasted golden brown and cooled |
1 tablespoon balsamic vinegar |
Directions:
1. 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.)
2. 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.
3. In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.
4. 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.
|
|