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
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
Steps:
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
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