Pasta al pesto

6 servings

Ingredients

QuantityIngredient
8ouncesPasta (preferably linguine)
2tablespoonsSafflower or Olive oil
¼poundsPeapods
2cupsFresh Basil Leaves
2xesCloves Garlic
- subst. cream cheese, kefir, or Neufchatel cheese for
- subst. walnuts or hazelnuts for pine nuts
3xesCarrots, thinly sliced
3xesSm Zucchini, thinly sliced
¼cupPine nuts (pignolli)
1tablespoonOlive oil

Directions

PESTO

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.