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Pasta al pesto

Yield: 6 servings

Ingredients:

• 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

Instructions:

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

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