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.

- 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

such

as mushrooms, peas, or sweet red pepper.