Pasta Al Pesto

Ingredients

100 gr pasta
3 slices carrots
9 gr safflower
3 slices zucchini
95 gr peapods
65 gr basil leaves
36 gr pine nuts
2 garlic
5 ml olive oil

Instructions

PASTA GARNISH: freshly ground black pepper and Parmesan cheese, optional '''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' PESTO: Place ingredients in bowl of food processor. Process until smooth, using rubber scraper to push down the sides occasionally. Makes half cup. VARIATIONS: add 0.75 c freshly grated Parmesan Cheese ~ subst. cream cheese, kefir, or Neufchatel cheese for oil ~ subst. walnuts or hazelnuts for pine nuts 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 half c Parmesan cheese to Pesto ~ add or substitute other steamed or sauteed vegetables such as mushrooms, peas, or sweet red pepper.