Pasta Al Pesto

• 8 ounces pasta (preferably linguine)
• 1/4 lb peapods
• 3 carrots, thinly sliced
• fresh ground black pepper (for garnish) (optional)
• 2 tablespoons safflower oil or 2 tablespoons olive oil
• fresh ground black pepper (for garnish) (optional)
• 3 small zucchini, thinly sliced
• PESTO
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts (pignolli)
• 1 tablespoon olive oil
• 1/2 - 3/4 cup freshly grated parmesan cheese

1. PESTO:
2. Place ingredients in bowl of food processor.
3. Process until smooth, using rubber scraper to push down the sides occasionally.
4. Variations: - add 3/4 c freshly grated Parmesan Cheese
5. PASTA:
6. Boil a large pot of water; cook pasta until al dente.
7. While pasta is cooking, prepare pesto; set aside, covered.
8. Steam carrots.
9. Meanwhile, in skillet, heat oil.
10. Add zucchini and peapods.
11. Stir continuously until crisp/tender.
12. When pasta is done, drain well; toss pesto with noodles until they are well coated.
13. Then toss in vegetables.
14. Garnish with pepper and cheese.
15. VARIATIONS: - add 1/2 c Parmesan cheese to Pesto

pasta, peapods, carrots, fresh ground black pepper, safflower oil, fresh ground black pepper, zucchini, fresh basil, garlic, nuts, olive oil, freshly grated parmesan cheese

Taken from www.food.com/recipe/pasta-al-pesto-7496 (may not work)