Linguine With Zucchini, Carrots, And Mixed Herb Pesto Recipe

Linguine With Zucchini, Carrots, And Mixed Herb Pesto Recipe

Ingredients:

4 pcs of carrots (medium)
3 pcs of zucchini (medium)
1 lb of linguine (dried)
1 c of leaves of parsley (fresh, packed); well-washed & spun-dry
1/2 c of leaves of basil (fresh, packed); well-washed & spun-dry
1 Tbsp of fresh leaves of thyme
1 Tbsp of fresh leaves of rosemary
1 Tbsp of fresh leaves of tarragon
1/2 c of cheese (Parmesan, 1.5 ozs); grated fresh
1/3 c of olive oil
1 Tbsp vinegar (Balsamic)
1/4 c of walnuts; toasted golden-brown & cooled

Instructions:

Process the last 9 ingredients together in blender w/ pepper and salt for taste ’til smooth. Keep pesto covered w/ cling wrap and chill for a week. Can make 3/4 c of pesto sauce. Makes 6 servings.

Once, pesto is ready, cut zucchini along w/ carrots w/ mandoline into 1/8″-thick julienned strips or halve zucchini along w/ carrots crosswise w/ sharp-knife then cut to 1/8″-wide pcs lengthwise.

Bring five quarts of water w/ salt to boil. Then, add the linguine; cook for 8 mins or ’til tender.

Next, add the carrots; cook for 1 min. Add the zucchini; cook for 1 min. Set aside 2/3 c of cooking-water then drain the vegetables along w/ pasta. Stir pesto w/ reserved water in bowl; add in vegetables along w/ pasta then toss.

>> Linguine With Zucchini, Carrots, And Mixed Herb Pesto Recipe