Angel Hair Pesto Primavera
Keys: Pasta Vegetarian Italian Italy European Mediterranean Yield: 8
Ingredients:
8 tbl Olive oil
1 1/2 cup Broccoli, (tiny florets)
1 bn Fresh basil
1/4 cup Pine nuts
4 x Garlic cloves
Salt, (to taste)
White pepper, (to taste)
3 tbl Butter
2 x Shallots, chopped
1 1/2 cup Carrots, julienned
1 1/2 cup Zucchini, julienned
1 1/2 cup Snow peas
2 cup Heavy cream
32 oz Angel hair pasta cooked al dente
1/2 cup Parmesan, freshly grated
1 tbl Fresh basil, chopped
Method:
In a food processor place the olive oil, the bunch of basil, pine nuts,
and garlic. Blend the ingredients together until a paste is formed. Add
the salt and white pepper, and stir them in. Set the pesto aside.
In a large skillet place the butter and heat it on medium high until it
has melted. Add the shallots, the 1 tablespoon of basil, broccoli,
carrots, zucchini, and snow peas. Saute the vegetables for 3 to 4
minutes, or until they are cooked al dente.
Add the heavy cream and stir it in. Bring the ingredients to a boil.
Add the cooked pasta and stir it in. Add the pesto to the angel hair
pasta and stir it in well. Season the dish with the salt and the white
pepper.
On each of 4 individual serving plates place the pasta. Sprinkle the
Parmesan cheese on top.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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