Title: Pasta al pesto
 Categories: Main dish, Pasta, Vegetables
      Yield: 6 Servings
 
      8 oz Pasta (preferably linguine)
      3 x  Carrots, thinly sliced
      2 tb Safflower or Olive oil
      3 x  Sm Zucchini, thinly sliced
    1/4 lb Peapods

MMMMM---------------------------PESTO--------------------------------
      2 c  Fresh Basil Leaves
    1/4 c  Pine nuts (pignolli)
      2 x  Cloves Garlic
      1 tb Olive oil
 
  PASTA GARNISH: freshly ground black pepper and Parmesan cheese,
  optional '''''''''''''''''''''''''''''''''''''''''''''''''''''''
  '''''''''''''''' PESTO: Place ingredients in bowl of food processor.
  Process until smooth, using rubber scraper to push down the sides
  occasionally. Makes 1/2 cup. VARIATIONS: - add 3/4 c 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 1/2 c Parmesan cheese to
  Pesto ~ add or substitute other steamed or sauteed vegetables such as
  mushrooms, peas, or sweet red pepper.