15-Minute/Pasta Al Pesto

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* Exported from MasterCook *

 

Pasta Al Pesto

 

Recipe By :Paulette Mitchell

Serving Size : 6 Preparation Time :0:00

Categories : Entrees

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces pasta -- (preferably linguine)

Basic Pesto

3 carrots -- thinly sliced

2 tablespoons safflower oil or olive oil

3 small zucchini -- thinly sliced

1/4 pound pea pods

Garnish: freshly ground black pepper and

grated Parmesan cheese -- optional

 

Boil a large pot of water; cook pasta until al dente.

 

While pasta is cooking, prepare pesto; set aside, covered.

 

Steam carrots. Meanwhile, in a 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 coated.

Then toss in vegetables. Garnish with pepper and

cheese.

 

Description:

" The aroma of fresh basil! If fresh basil is unavailable, dried basil

is out of the question. Instead, try Spinach-Parsley Pesto. "

Source:

" The 15-Minute Vegetarian Gourmet "

S(Formatted by):

" KES on 11/10/00 "

Copyright:

" 1987 Paulette Mitchell/Lazear Productions "

 

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Serving Ideas : Variations: Add 1/2 cup Parmesan cheese to Pesto.

 

Add or substitute other steamed or sautéed vegetables such as mushrooms, peas,

or sweet red pepper.

 

NOTES : Advance Preparation: Pesto may be made in advance. Toss pesto with

pasta just before serving.

 

Hints: Basil is easy to grow at home in a garden or window box. Hearty plants

may even last in the winter indoors if placed in a

sunny spot. For minimal effort, the bonus of having fresh basil on hand is its

own reward.

 

Freshly grated Parmesan cheese has a flavor far superior to the

preservatives-laden type available in jars.

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Basic Pesto

 

Recipe By :Paulette Mitchell

Serving Size : 0 Preparation Time :0:00

Categories : Basics

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups fresh basil leaves

1/4 cup pine nuts

2 cloves garlic

1 tablespoon olive oil

 

Place ingredients in bowl of a food processor fitted with steel blade. Process

until smooth, using rubber scraper to push down the

sides occasionally.

 

Source:

" The 15-Minute Vegetarian Gourmet "

S(Formatted by):

" KES on 11/10/00 "

Copyright:

" 1987 Paulette Mitchell/Lazear Productions "

Yield:

" 1/2 cup "

 

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Serving Ideas : Variations: add 3/4 cup freshly grated Parmesan cheese

 

Substitute cream cheese, kefir cheese, or Neufchatel cheese for oi.

 

Substitute walnuts or hazelnuts for the pine nuts.

 

See Spinach-Parsley Pesto to make pesto without basil

 

NOTES : Advance Preparation: If not used immediately, spoon pesto into a jar

and pour thin film of oil on top to prevent

discoloration. Cover; refrigerate for up to 1 week. Bring to room temperature

before tossing with pasta.

 

To freeze, spoon pesto into foil-lined custard cups, cover tightly with foil,

and freeze. When frozen, remove foil-wrapped pesto

packets and place in a freezer bag for up to 2 months. To use, allow to thaw

overnight; then use as fresh pesto.

Nutr. Assoc. : 0 0 0 0