Guest guest Posted June 21, 2007 Report Share Posted June 21, 2007 Chive-Pesto Pasta 2 tablespoons olive oil 6 green onions, chopped 1/2 teaspoon salt 2 red bell peppers, cored, seeded, cut in 1/2-inch dice 1 each, quartered lengthwise, cut in 1/2-inch dice, yellow squash, zucchini Chive Pesto; 1 bunch chives, chopped 1/2 cup flat-leaf parsley, chopped 2 cloves garlic, minced 1/2 teaspoon salt 1/4 cup olive oil 8 ounces angel-hair pasta Heat a large stockpot of salted water to a boil. Meanwhile, heat the oil in a large, heavy skillet; add the onions and salt. Cook, stirring occasionally until softened, about 3 minutes. Stir in peppers; cook, stirring occasionally, until peppers soften, about 5 minutes. Add yellow squash and zucchini. Cook, stirring occasionally, until squash begins to soften, about 10 minutes. Meanwhile, for the pesto, pulse the chives, parsley, garlic and salt in a food processor until finely chopped. Pour in olive oil very slowly, with machine running, until a paste forms, about 1 minute. Add pasta to boiling water; cook until al dente, about 3 to 5 minutes. Drain pasta; stir into skillet with the vegetables. Divide among 4 pasta bowls; dot each with 1 tablespoon of the chive pesto. Refrigerate remaining pesto up to 3 days or freeze for another use. Serves 4. Park yourself in front of a world of choices in alternative vehicles. Visit the Auto Green Center. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2007 Report Share Posted June 21, 2007 My stars this sounds sooooooooooooooo good!!! Pam , Bear <tbearbiker wrote: > > Chive-Pesto Pasta > > 2 tablespoons olive oil > 6 green onions, chopped > 1/2 teaspoon salt > 2 red bell peppers, cored, seeded, cut in 1/2-inch dice > 1 each, quartered lengthwise, cut in 1/2-inch dice, yellow squash, zucchini > > Chive Pesto; > 1 bunch chives, chopped > 1/2 cup flat-leaf parsley, chopped > 2 cloves garlic, minced > 1/2 teaspoon salt > 1/4 cup olive oil > 8 ounces angel-hair pasta > > Heat a large stockpot of salted water to a boil. Meanwhile, heat the oil in a large, heavy skillet; add the onions and salt. Cook, stirring occasionally until softened, about 3 minutes. > Stir in peppers; cook, stirring occasionally, until peppers soften, about 5 minutes. Add yellow squash and zucchini. Cook, stirring occasionally, until squash begins to soften, about 10 minutes. > Meanwhile, for the pesto, pulse the chives, parsley, garlic and salt in a food processor until finely chopped. Pour in olive oil very slowly, with machine running, until a paste forms, about 1 minute. > Add pasta to boiling water; cook until al dente, about 3 to 5 minutes. Drain pasta; stir into skillet with the vegetables. Divide among 4 pasta bowls; dot each with 1 tablespoon of the chive pesto. Refrigerate remaining pesto up to 3 days or freeze for another use. > Serves 4. Quote Link to comment Share on other sites More sharing options...
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