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Pasta Al Pesto

Name: Pasta Al Pesto
Ingredients: 8 oz pasta (preferably linguine); 3 carrots, thinly sliced; 2 tsp safflower or olive oil; 3 sm zucchini, thinly sliced; 1/4 lb peapods; 1/4 cup pine nuts (pignolli); 2 cloves garlic; 1 tsp olive oil

8 oz Pasta (preferably linguine) 3 x Carrots, thinly sliced 2 T Safflower or Olive oil 3 x Sm Zucchini, thinly sliced 1/4 lb Peapods

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Ingredients8 items

Ingredients

8ozpasta (preferably linguine)
3carrots, thinly sliced
2tsp safflower or olive oil
3sm zucchini, thinly sliced
1/4lbpeapods
1/4cup pine nuts (pignolli)
2cloves garlic
1tsp olive oil

Directions

1
8 oz Pasta (preferably linguine) 3 x Carrots, thinly sliced 2 T Safflower or Olive oil 3 x Sm Zucchini, thinly sliced 1/4 lb Peapods
2
Process until smooth, using rubber scraper to push down the sides occasionally
3
Makes 1/2 cup
4
VARIATIONS: - add 3/4 c freshly grated Parmesan Cheese ~ subst
5
cream cheese, kefir, or Neufchatel cheese for oil ~ subst
6
walnuts or hazelnuts for pine nuts PASTA: Boil a large pot of water
7
cook pasta until al dente
8
While pasta is cooking, prepare pesto

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