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Vegetable Pesto Pasta Recipe

March 7th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (8 ounce)packageziti pasta or rotini pasta, cooked
  2. 2cups loosely packedfresh basil
  3. 1/2cup gratedparmesan cheese
  4. 1/2cuppine nuts
  5. 2clovesgarlic, minced
  6. 1/2cupextra-virgin olive oil, plus
  7. 1tablespoonextra-virgin olive oil
  8. 1/3lbasparagus, cut into quarters
  9. 1/3lbgreen beans, cut into thirds
  10. 1/3lbzucchini, halved lengthwise and sliced

DIRECTIONS

  1. Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
  2. Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
  3. Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
  4. Toss the pasta with the pesto-vegetable mixture and serve.

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