Vermicelli With Creamed Zucchini Carrots and Walnuts

365 to Cook Vegetarian, Kitty Morse.

• Ready In: 20 mins
• Serves: 5

Ingredients

• 1  lb  vermicelli
• 2  tablespoons olive oil
• 1  large carrot, peeled and cut in matchsticks
• 2  garlic cloves, minced
• 2  medium zucchini, cut in matchsticks
• 1 1⁄2 cups half-and-half
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cayenne
• 1⁄3 cup pesto sauce
• 1  cup walnut pieces
• 1⁄2 cup  grated parmesan cheese

Directions

1. In a large saucepan filled with water, cook pasta until tender but still firm, 6-8 minutes.
2. Meanwhile, in a medium frying pan, heat olie oil over medium high heat. Cook carrot and garlic, stirring often, until lightly browned, 1-2 minutes.
3. Add zucchini and cook until limp, 2-3 minutes.
4. Add half-and-half and cayenne. Cook until sauce is heated through, about 3 minutes.
5. Drain pasta. Transfer to a serving bowl and toss with pesto. Add walnut pieces and sauce. Serve hot with Parmesan on the side.