Vegetable Pesto Pasta, Vata-Style

For variety, substitute one cup of yogurt for the pesto and sprinkle with chopped almonds or with toasted sesame seeds. Substitute 1/2 pound cubed zucchini for either the asparagus or the beans. The pesto recipe makes ample portions; refrigerate leftover pesto for another use.

Courses: Vegetarian
Serves: 6 people

Recipe Ingredients

2 cups	80g / 2.8oz	Fresh basil leaves - (loosely packed)
1/2 cup	118ml	Pine nuts or broken walnuts
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
2		Garlic cloves - chopped
1/2 cup	118ml	Extra-virgin olive oil
1/2 lb	227g / 8oz	Dried whole-wheat pasta
2 tablespoons	30ml	Olive oil
1/2 lb	227g / 8oz	Asparagus - cut 1/2" lengths
1/2 lb	227g / 8oz	Green beans - cut 1/2" lengths

Recipe Instructions

To make pesto, place fresh basil, pine nuts, Parmesan cheese and chopped garlic in blender or food processor. With motor running, slowly add olive oil, adding more if needed, and puree. When smooth, set aside.

Meanwhile, bring saucepan of water to a boil and cook pasta according to package directions.

Heat olive oil in skillet over medium-low heat and saute asparagus and beans, stirring occasionally, until cooked but not limp, about 10 minutes. Add 1 cup pesto, stir thoroughly and cook until heated through.

Toss cooked pasta with vegetables and pesto, and serve.

This recipe yields 6 servings.

Per Serving: 560 Cal; 16g Prot; 34g Total Fat (6 Sat. Fat); 51g Carb.; 5mg Chol; 130mg Sod.; 12g Fiber

Wine Suggestion: When matching a wine with this dish, focus on the basil, nuts, cheese and garlic, which call for a Zinfandel, especially if using the zucchini variation. Many California wineries make outstanding red Zinfandels to try Easton Wines Fiddletown Zinfandel.

Source:
Vegetarian Times, August 2002

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