Pasta Al Pesto Recipe - Cooking Index
8 oz | 227g | Pasta - (preferably linguine) |
Carrots - thinly sliced | ||
2 tablespoons | 30ml | Safflower or olive oil |
1 tablespoon | 15ml | Zucchini - thinly sliced (small) |
1/4 lb | 113g / 4oz | Peapods |
Pesto | ||
2 cups | 80g / 2.8oz | Fresh basil leaves |
1/4 cup | 59ml | Pine nuts - (pignolli) |
1 | Garlic | |
1 tablespoon | 15ml | 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.
Source:
Sunset's Trattoria: Best of Casual Italian Cooking (1995)
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