Top Review by Brooke the Cook in

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.

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

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