Vegetable Pesto Pasta, Vata-style
- 2 cups loosely packed fresh basil leaves
- 1/2 cup pine nuts or broken walnuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, chopped
- 1/2 cup extra-virgin olive oil
- 1/2 lb. dried whole wheat pasta
- 2 Tbs. olive oil
- 1/2 lb. asparagus, cut into 1/2-inch lengths
- 1/2 lb. green beans, cut into 1/2-inch lengths
- To make pesto, place fresh basil, pine nuts, Parmesan cheese and chopped garlic in blender or food processor.
- With motor running, slowly add olive oil, adding more if needed, and puree.
- When smooth, set aside.
- Meanwhile, bring saucepan of water to a boil and cook pasta according to package directions.
- Heat olive oil in skillet over medium-low heat and saute asparagus and beans, stirring occasionally, until cooked but not limp, about 10 minutes.
- Add 1 cup pesto, stir thoroughly and cook until heated through.
- Toss cooked pasta with vegetables and pesto, and serve.
basil, pine nuts, parmesan cheese, garlic, extravirgin olive oil, whole wheat pasta, olive oil, green beans
Taken from www.vegetariantimes.com/recipe/vegetable-pesto-pasta-vata-style/ (may not work)