Pasta Al Pesto
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INGREDIENTS
Nutrition- 8
- 1⁄4lb peapods
- 3
-
- 2tablespoons safflower oil or 2 tablespoons olive oil
-
- 3
PESTO
- 2cups fresh basil leaves
- 2cloves garlic
- 1⁄4
- 1tablespoon olive oil
- 1⁄2 - 3⁄4cup freshly grated parmesan cheese
DIRECTIONS
- PESTO:
- Place ingredients in bowl of food processor.
- Process until smooth, using rubber scraper to push down the sides occasionally.
- Variations: - add 3/4 c freshly grated Parmesan Cheese
- 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