Recipe - Confetti Peas

One half pound Penne
1 tablespoon Olive oil
2 Carrots; peeled, julienned
2 Zucchini;trimmed,julienned
3 Green onions, julienned
2 tablespoon Chopped basil leaves
One fourth cup Whipping cream; whipped
2 tablespoon Rice or cider vinegar
Salt
Freshly ground blk. pepper
One half teaspoon Sesame oil
Radicchio (optional)
Fresh basil (optional)
Baby zucchini (optional)

Cook penne in boiling salted water until al dente. Drain well. Toss with
olive oil and chill, covered. Cook carrots just until tendercrisp. Chill.
At serving time, toss penne with carrots, zucchini, green onions, basil,
whipped cream and vinegar. Season to taste with salt and pepper. Stir in
sesame oil. Garnish with radicchio, fresh basil leaves and baby zucchini,
if desired.

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