Pasta Al Pesto

- Serves:
- Units:
3
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ingredients
- 8 ounces pasta (preferably linguine)
- 1⁄4 lb peapods
- 3 carrots, thinly sliced
- fresh ground black pepper (for garnish) (optional)
- 2 tablespoons safflower oil or 2 tablespoons olive oil
- fresh ground black pepper (for garnish) (optional)
- 3 small zucchini, thinly sliced
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PESTO
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1⁄4 cup pine nuts (pignolli)
- 1 tablespoon olive oil
- 1⁄2 - 3⁄4 cup 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
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Rita1652
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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.Reply
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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!Reply