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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 ounces pasta (preferably linguine) |
1/4 lb peapods |
3 carrots, thinly sliced |
fresh ground black pepper (for garnish) (optional) |
2 tablespoons safflower oil or 2 tablespoons olive oil |
fresh ground black pepper (for garnish) (optional) |
3 small zucchini, thinly sliced |
2 cups fresh basil leaves |
2 cloves garlic |
1/4 cup pine nuts (pignolli) |
1 tablespoon olive oil |
1/2-3/4 cup freshly grated parmesan cheese |
Directions:
1. PESTO:
2. Place ingredients in bowl of food processor.
3. Process until smooth, using rubber scraper to push down the sides occasionally.
4. Variations: - add 3/4 c freshly grated Parmesan Cheese
5. PASTA:
6. Boil a large pot of water; cook pasta until al dente.
7. While pasta is cooking, prepare pesto; set aside, covered.
8. Steam carrots.
9. Meanwhile, in skillet, heat oil.
10. Add zucchini and peapods.
11. Stir continuously until crisp/tender.
12. When pasta is done, drain well; toss pesto with noodles until they are well coated.
13. Then toss in vegetables.
14. Garnish with pepper and cheese.
15. VARIATIONS: - add 1/2 c Parmesan cheese to Pesto
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