Recipe - Angel Hair Pesto Primavera

8 tablespoon Olive oil
1 bn Fresh basil
One fourth cup Pine nuts
4 Garlic cloves
Salt (to taste)
White pepper (to taste)
3 tablespoon Butter
2 Shallots; chopped
1 tablespoon Fresh basil, chopped
1 One half cup Broccoli (tiny florets)
1 One half cup Carrots, julienned
1 One half cup Zucchini; julienned
1 One half cup Snow peas
2 cup Heavy cream
32 ounce Angel hair pasta
cooked al dente
One half cup Parmesan, freshly grated

In a food processor place the olive oil, the bunch of basil, pine nuts, and
garlic. Blend the ingredients together until a paste is formed. Add the
salt and white pepper, and stir them in. Set the pesto aside.

In a large skillet place the butter and heat it on medium high until it has
melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots,
zucchini, and snow peas. Saute the vegetables for 3 to 4 minutes, or until
they are cooked al dente.

Add the heavy cream and stir it in. Bring the ingredients to a boil. Add
the cooked pasta and stir it in. Add the pesto to the angel hair pasta and
stir it in well. Season the dish with the salt and the white pepper.

On each of 4 individual serving plates place the pasta. Sprinkle the
Parmesan cheese on top.

Source: La Rive Gauche Palos Verdes Estates, California "Southern
California Beach Recipe" by Joan and Carl Stromquist ISBN: 0962280739

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini