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 |
| - subst. cream cheese, kefir, or Neufchatel cheese for | |
| - 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 |
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.