REC: Angel Hair Pesto Primavera

[Guest guest]

This is so good!

 

 

Title: Angel Hair Pesto Primavera

Yield: 8 Servings

 

8 T Olive oil

1 bn Fresh basil

1/4 c Pine nuts

4 Garlic cloves

Salt (to taste)

White pepper (to taste)

3 T Butter

2 Shallots,chopped

1 T Fresh basil,chopped

1 1/2 c Broccoli (tiny florets)

1 1/2 c Carrots,julienned

1 1/2 c Zucchini,julienned

1 1/2 c Snow peas

2 c Heavy cream

32 oz Angel hair pasta al dente,Cooked

1/2 c Parmesan,freshly grated

 

In a food processor place the olive oil, the bunch of basil, pine nuts, and

garlic. Blend the ingredients together until a paste is formed. Add the salt

and white pepper, and stir them in. Set the pesto aside.

 

In a large skillet place the butter and heat it on medium high until it has

melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots,

zucchini, and snow peas. Saut the vegetables for 3 to 4 minutes, or until they

are cooked al dente.

 

Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the

cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it

in well. Season the dish with the salt and the

white pepper.

 

On each of 4 individual serving plates place the pasta. Sprinkle the

Parmesan cheese on top.