Recipe - Basil Veggie Linguine

12 ounce Uncooked linguine pasta
Freshly ground black pepper;
to taste
One half pound Green beans; blanched, cut
into 1/4" pieces
One half pound Red new potatoes; blanched,
cut into 1/4" dice
6 Ripe plum tomatoes; cut into
1/4" dice
One half cup Basil leaves; slivered

FOR THE PESTO
2 cup Fresh basil leaves; loosely
packed
4 teaspoon Garlic; minced
2 tablespoon Pine nuts
1/3 cup Extra virgin olive oil
2 tablespoon Parmesan cheese; grated
Salt and freshly ground
black pepper; to taste

Prepare the pesto: Combine the basil, garlic and pine nuts in the bowl of a
food processor. Process until chopped. With the motor running, slowly
drizzle in the oil through the feed tube. Add the cheese and process until
combined. Season with salt and pepper. Refrigerate, covered, until ready to
use 9up to 3 days). Makes about 1 cup.

Shortly before serving, bring a large pot of salted water to a boil and
cook the linguine according to package directions. Drain well and place in
a serving bowl. Add the reserved pesto sauce and toss well. Season with
pepper.

Sprinkle the green beans, potatoes and tomatoes over the linguine and
scatter with the slivered basil. Serve immediately, tossing at the table.

Serves 4 to 6. Per serving (based on 6): 404 calories, 55g carbohydrates,
11g protein, 16g fat, 2mg cholesterol

Published in Parade Magazine 4/26/98

Typed and Busted by Carriej999@AOL.com

Recipe by: Sheila Lukins

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 26,
1998