• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pasta Al Pesto

  • Recipe Submitted by on

Category: Vegetables, Pasta, Main Dish

 Ingredients List

  • 8 oz Pasta (preferably linguine)
  • 3 x Carrots, thinly sliced
  • 2 tb Safflower or Olive oil
  • 3 x Sm Zucchini, thinly sliced
  • 1/4 lb Peapods

 Directions

PESTO
2 c Fresh Basil Leaves
1/4 c Pine nuts (pignolli)
2 x Cloves Garlic
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 - subst. cream
cheese, kefir, or Neufchatel cheese for oil - subst. walnuts or hazelnuts
for pine nuts 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 ~
add or substitute other steamed or sauteed vegetables such as mushrooms,
peas, or sweet red pepper.


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?