Basil Veggie Linguine Recipe

• 12 ounce Uncooked linguine pasta Freshly grnd black pepper, to taste
• 1/2 lb Green beans, blanched, cut into 1/4" pcs
• 1/2 lb Red new potatoes, blanched, cut into 1/4" dice
• 6 x Ripe plum tomatoes, cut into 1/4" dice
• 1/2 c. Basil leaves, slivered
• 2 c. Fresh basil leaves, loosely packed
• 4 tsp Garlic, chopped
• 2 Tbsp. Pine nuts
• 1/3 c. Extra virgin extra virgin olive oil
• 2 Tbsp. Parmesan cheese, grated Salt and freshly grnd black pepper, to taste

1. Prepare the pesto: Combine the basil, garlic and pine nuts in the bowl of a food processor.
2. Process till minced.
3. With the motor running, slowly drizzle in the oil through the feed tube.
4. Add in the cheese and process till combined.
5. Season with salt and pepper.
6. Chill, covered, till ready to use 9up to 3 days).
7. Makes about 1 c..
8. Shortly before serving, bring a large pot of salted water to a boil and cook the linguine according to package directions.
9. Drain well and place in a serving bowl.
10. Add in the reserved pesto sauce and toss well.
11. Season with pepper.
12. Sprinkle the green beans, potatoes and tomatoes over the linguine and scatter with the slivered basil.
13. Serve immediately, tossing at the table.
14. Serves 4 to 6.

linguine pasta, green beans, red new potatoes, tomatoes, basil, fresh basil, garlic, nuts, extra virgin, parmesan cheese

Taken from cookeatshare.com/recipes/basil-veggie-linguine-80219 (may not work)