Pasta al pesto

Yield: 6 servings

Measure Ingredient
8 ounces Pasta (preferably linguine)
2 tablespoons Safflower or Olive oil
¼ pounds Peapods
2 cups Fresh Basil Leaves
2 xes Cloves Garlic
\N \N - subst. cream cheese, kefir, or Neufchatel cheese for
\N \N - subst. walnuts or hazelnuts for pine nuts
3 xes Carrots, thinly sliced
3 xes Sm Zucchini, thinly sliced
¼ cup Pine nuts (pignolli)
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 ½ cup.

Variations: - add ¾ c freshly grated Parmesan Cheese oil

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 ½ 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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