Pasta Al Pesto

Ingredients

• Servings: 6
• 8 ounces pasta (preferably linguine)
• 1/4 lb peapods
• 3 carrots, thinly sliced
• fresh ground black pepper (for garnish) (optional)
• 2 tablespoons safflower oil or 2 tablespoons olive oil
• fresh ground black pepper (for garnish) (optional)
• 3 small zucchini, thinly sliced
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts (pignolli)
• 1 tablespoon olive oil
• 1/2-3/4 cup freshly grated parmesan cheese

Recipe

• 1 pesto:
• 2 place ingredients in bowl of food processor.
• 3 process until smooth, using rubber scraper to push down the sides occasionally.
• 4 variations: - add 3/4 c freshly grated parmesan cheese
• 5 pasta:
• 6 boil a large pot of water; cook pasta until al dente.
• 7 while pasta is cooking, prepare pesto; set aside, covered.
• 8 steam carrots.
• 9 meanwhile, in skillet, heat oil.
• 10 add zucchini and peapods.
• 11 stir continuously until crisp/tender.
• 12 when pasta is done, drain well; toss pesto with noodles until they are well coated.
• 13 then toss in vegetables.
• 14 garnish with pepper and cheese.
• 15 variations: - add 1/2 c parmesan cheese to pesto