Basil Veggie Linguine
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Basil Veggie Linguine
Last updated 6/12/2012 1:07:30 AM. Recipe ID 33538. Report a problem with this recipe.
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      Title: Basil veggie linguine
 Categories: None
      Yield: 6 Servings
     12 oz Uncooked linguine pasta
           Freshly ground black pepper;
           -to taste
    1/2 lb Green beans; blanched, cut
           -into 1/4" pieces
    1/2 lb Red new potatoes; blanched,
           -cut into 1/4" dice
      6    Ripe plum tomatoes; cut into
           -1/4" dice
    1/2 c  Basil leaves; slivered

MMMMM-----------------------FOR THE PESTO----------------------------
      2 c  Fresh basil leaves; loosely
      4 ts Garlic; minced
      2 tb Pine nuts
    1/3 c  Extra virgin olive oil
      2 tb 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
  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

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Recipe ID 33538 (Apr 03, 2005)

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