Cooking Index - Cooking Recipes & IdeasPasta Al Pesto Recipe - Cooking Index

Pasta Al Pesto

Type: Pasta, Vegetables
Courses: Main Course
Serves: 6 people

Recipe Ingredients

8 oz 227gPasta - (preferably linguine)
  Carrots - thinly sliced
2 tablespoons 30mlSafflower or olive oil
1 tablespoon 15mlZucchini - thinly sliced (small)
1/4 lb 113g / 4ozPeapods
  Pesto
2 cups 80g / 2.8ozFresh basil leaves
1/4 cup 59mlPine nuts - (pignolli)
1   Garlic
1 tablespoon 15mlOlive oil

Recipe 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 ~ 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.

Source:
Sunset's Trattoria: Best of Casual Italian Cooking (1995)

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