Pasta al pesto
- Main Ingredient: Walnuts Noodles and Pastas Cheese Various herbs and spices Various Vegetables
- Course: Pesto Various Main Dishes
- Yield:
Pasta al pesto ingredients
- 8 oz Pasta (preferably linguine)
- 3 Carrots, thinly sliced
- 2 T Safflower or olive oil
- 3 Sm Zucchini, thinly sliced
- 1⁄4 lb Peapods
- pesto
- 2 c Fresh basil leaves
- 1⁄4 c Pine nuts (pignolli)
- 2 Cloves garlic
- 1 T olive oil
Cooking Pasta al pesto
1. Pastai garnish: freshly ground black pepper and parmesan cheese, optional.
2. pesto: place ingredients in bowl of food processor.
3. Process until smooth, using rubber scraper to push down the sides occasionally.
4. Makes ½ cup. Variations: - add ¾ c freshly grated parmesan cheese pasta: boil a large pot of water; cook pasta until al dente.
5. While pasta is cooking, prepare pesto; set aside, covered.
6. Steami carrots.
7. Meanwhile, in skillet, heat oil. Add zucchini and peapods.
8. Stiri continuously until crisp/tender.
9. When pasta is done, drain well; toss pesto with noodles until they are well coated.
10. Then toss in vegetables.
11. Garnishi with pepper and cheese.
12. Variations: - add ½ c parmesan cheese to pesto.
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