Recipe - Pasta Al Pesto

8 ounce Pasta (preferably linguine)
3 x Carrots, thinly cut or sliced up
2 tablespoon Safflower or Olive oil
3 x Sm Zucchini, thinly cut or sliced up
One fourth pound Peapods

PESTO
2 cup Fresh Basil Leaves
One fourth cup Pine nuts (pignolli)
2 x Cloves Garlic
1 tablespoon Olive oil

PASTA GARNISH: freshly ground black pepper and Parmesan cheese, optional
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PESTO: Place ingredients in bowl of food processor. Process until smooth,
using rubber scraper to push down the sides occasionally. Makes One half cup.
VARIATIONS: add Three fourths cup freshly grated Parmesan Cheese subst. cream
cheese, kefir, or Neufchatel cheese for oil subst. walnuts or hazelnuts
for pine nuts PASTA: Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, prepare pesto; set aside, covered. Steam carrots.
Meanwhile, in skillet, heat oil. Add zucchini and peapods. Stir
continuously until crisp/tender. When pasta is done, drain well; toss pesto
with noodles until they are well coated. Then toss in vegetables. Garnish
with pepper and cheese. VARIATIONS: add One half cup Parmesan cheese to Pesto ~
add or substitute other steamed or sauteed vegetables such as mushrooms,
peas, or sweet red pepper.

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