Recipe - Linguine With Spring Vegetables (Aicr)

1 pound Linguine; uncooked
One half cup Chopped cilantro
1/8 cup Chopped mint
One fourth cup Grated Parmesan cheese
5 tablespoon Olive oil; divided
Salt and pepper; to taste
1 cup Fresh peas
2 Cloves garlic; minced
1 cup Sliced spring onions
1 cup Diced yellow squash
1 cup Diced zucchini
12 ounce Can crushed tomatoes
One half cup Asparagus tips
One half cup Diced fennel bulb

*In a blender or food processor, puree the cilantro, mint, Parmesan cheese
and 3 tablespoons of oil. Add salt and pepper to taste. Set aside.

*Blanch the peas in boiling water for three minutes; drain and rinse in
cold water.

*Heat a fourquart pot over high heat. Add the remaining 3 tablespoons of
oil, garlic, and spring onions and mix well. Add the peas and other
vegetables except the tomatoes and continue cooking over very high heat
until the vegetables are tender. Add the tomatoes and season with salt and
pepper. Remove the pot from the heat. Cook the pasta according to package
directions; drain. Toss the pasta with the vegetables over low heat, mixing
in half of the herb pesto mixture.

*Serve with a dollop of pesto and garnish with Parmesan cheese and sprigs
of cilantro.

(PER PORTION: Each of the 8 servings contains 337 calories and 11 grams of
fat.)

http://www.aicr.org American Institute for Cancer Research, Dept. AW, P.O.
Box 97167, Washington, DC 200907167: "Good Food/Good Health" is a weekly
public service. Please cite the AICR when sharing these recipes. Edited
for MC by Pat Hanneman. kitPATh's Archive URL: wizard.ucr.edu/~phannema

Notes: Linguine with Spring Vegetables dazzles the eye and delights the
tastebuds with a veritable smorgasbord of fresh produce.

Recipe by: Good Food/Good Health, 98Apr06

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Apr 08,
1998