Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. PESTO:
  2. Place ingredients in bowl of food processor.
  3. Process until smooth, using rubber scraper to push down the sides occasionally.
  4. Variations: - add 3/4 c freshly grated Parmesan Cheese
  5. PASTA:
  6. Boil a large pot of water; cook pasta until al dente.
  7. While pasta is cooking, prepare pesto; set aside, covered.
  8. Steam carrots.
  9. Meanwhile, in skillet, heat oil.
  10. Add zucchini and peapods.
  11. Stir continuously until crisp/tender.
  12. When pasta is done, drain well; toss pesto with noodles until they are well coated.
  13. Then toss in vegetables.
  14. Garnish with pepper and cheese.
  15. VARIATIONS: - add 1/2 c Parmesan cheese to Pesto


Most Helpful

Full of pesto flavor! Loved that it was combined with fresh veggies that I gathered from my garden and the farmers market. I used parm in the pesto as well as sprinkled a little on top before serving along with fresh ground black pepper. There's no time listed here; I'd estimate it took me 30-40 minutes from start to finish - I only made half the recipe for the three of us. Made for Photo tag.

Brooke the Cook in WI June 17, 2008

This is a sleeper! The simple ingredients don't prepare you for the taste explosion! Even dear old, veggie hating DH raved about this dish. I did take some liberties with the pesto - added a squeeze of lemon juice & increased the oil to make it creamier. Being sure that 2 cups of basil would not be enough, I doubled everything. I was wrong. ;-) It blends with the pasta so well that a little goes a long way. This is one of the very few Zaar recipes that got 2 thumbs up from everyone who tasted it. Thanks for sharing this, Rita!

SusieQusie September 08, 2006

Delicious meat-less meal which comes together in minutes. I used 16 oz of linguine and snow peas (instead of pea pods) but otherwise followed the directions to the letter. We served this with garlic bread. Thanks for sharing this busy day keeper recipe!

ellie_ March 08, 2005

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