Linguine with Zucchini, Carrots, and Mixed Herb Pesto

• 4 medium carrots
• 3 medium zucchini
• 1 pound dried linguine
• 1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
• 1/2 cup packed fresh basil leaves, washed well and spun dry
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh tarragon leaves
• 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
• 1/3 cup olive oil
• 1/4 cup walnuts, toasted golden brown and cooled
• 1 tablespoon balsamic vinegar

1. Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips.
2. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)
3. In a 6-quart kettle bring 5 quarts salted water to a boil.
4. Add linguine and cook 8 minutes, or until barely tender.
5. Add carrots and cook 1 minute.
6. Add zucchini and cook 1 minute.
7. Reserve 2/3 cup cooking water and drain pasta and vegetables.
8. In a large bowl stir together pesto and reserved hot cooking water.
9. Add pasta and vegetables and toss well.
10. In a food processor blend together all ingredients with salt and pepper to taste until smooth.
11. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
12. Makes about 3/4 cup.

carrots, zucchini, linguine, flatleafed parsley, basil, thyme, rosemary, tarragon, freshly grated parmesan, olive oil, walnuts, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/linguine-with-zucchini-carrots-and-mixed-herb-pesto-12457 (may not work)