Pasta with Pesto and Veggies
You Will Need:
- Basil, 2/3 cup, stems removed
- Pine Nuts, ¼ cup
- Olive Oil, ¼ cup
- Parmesan Cheese, ¼ cup
- Pasta, 1 lb
- Carrots, 1 cup, sliced
- Zucchini, 1 cup, sliced
- Red Bell Peppers, ½ cup, slice
Recipe Serves: 4
1. Cook pasta according to package directions. In a blender combine basil, pine nuts, and garlic and pulse until finely chopped. With blender running, pour in a thin stream of olive oil until a paste forms. Add in cheese and quickly blend just to incorporate.
2. Season with salt and pepper if desired (if pesto is too thick, thin with one tablespoon of hot water at a time to desired thickness). In a separate pan, sauté vegetables until tender. Mix with pasta and toss with desired amount of pesto sauce.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg