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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 30 g | Pasta (preferably linguine) |
| 3 | carrots thinly sliced |
| 2 Esslöffel | Safflower or Olive oil |
| 3 | Sm Zucchini, thinly sliced |
| 1/4 x ca. 450 g | Peapods |
| 2 Tasse | basil leaves fresh |
| 1/4 Tasse | Pine nuts (pignolli) |
| 2 | cloves garlic |
| 1 Esslöffel | olive oil |
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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.
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.
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