Recipe of Pasta Al Pesto - Food Recipes

-- Extracted from Meal-Master (tm) v8.01 --

Title: Pasta Al Pesto
Categories : Pasta, Vegetables
Serving size: 6 servings 8 oz Pasta (preferably linguine) 3 x Sm Zucchini, thinly sliced 3 x Carrots, thinly sliced 1/4 lb Peapods 2 tb Safflower or Olive oil -----------------------------------PESTO----------------------------------- 2 c Fresh Basil Leaves 2 x Cloves Garlic 1/4 c Pine nuts (pignolli) 1 tb 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 1/2 cup. Variations: - add 3/4 c freshly grated Parmesan Cheese 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 1/2 c Parmesan cheese to Pesto -----