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Angel Hair Pesto Primavera
8 tablespoons of Olive oil
1 bunch of fresh basil
1/4 cup of pine nuts
4 Garlic cloves
Salt (to taste)
White pepper (to taste)
3 tablespoons of butter
2 Shallots, chopped
1 tablespoon of fresh basil, chopped
1 1/2 cups of broccoli (tiny florets)
1 1/2 cups of carrots, julienne
1 1/2 cups of zucchini; julienne
1 1/2 cups of snow peas
2 cups of heavy cream
32 ounces of Angel hair pasta
1/2 cup of Parmesan, freshly grated |
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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. Sauté 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.
Source: La Rive Gauche - Palos Verdes Estates, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
