Vermicelli With Creamed Zucchini Carrots and Walnuts

• 1 lb vermicelli
• 2 tablespoons olive oil
• 1 large carrot, peeled and cut in matchsticks
• 2 garlic cloves, minced
• 2 medium zucchini, cut in matchsticks
• 1 12 cups half-and-half
• 12 teaspoon salt
• 18 teaspoon cayenne
• 13 cup pesto sauce
• 1 cup walnut pieces
• 12 cup grated parmesan cheese

1. In a large saucepan filled with water, cook pasta until tender but still firm, 6-8 minutes.
2. Meanwhile, in a medium frying pan, heat olie oil over medium high heat.
3. Cook carrot and garlic, stirring often, until lightly browned, 1-2 minutes.
4. Add zucchini and cook until limp, 2-3 minutes.
5. Add half-and-half and cayenne.
6. Cook until sauce is heated through, about 3 minutes.
7. Drain pasta.
8. Transfer to a serving bowl and toss with pesto.
9. Add walnut pieces and sauce.
10. Serve hot with Parmesan on the side.

vermicelli, olive oil, carrot, garlic, zucchini, salt, cayenne, pesto sauce, walnut pieces, parmesan cheese

Taken from www.food.com/recipe/vermicelli-with-creamed-zucchini-carrots-and-walnuts-334256 (may not work)