Linguine with zucchini, carrots, and mixed herb pesto

1 servings

Ingredients

Quantity Ingredient
4 mediums Carrots
3 mediums Zucchini
1 pounds Dried linguine
1 cup Packed fresh flat-leafed parsley leaves; washed well and
; spun dry
½ cup Packed fresh basil leaves; washed well and
; spun dry
1 tablespoon Fresh thyme leaves
1 tablespoon Fresh rosemary leaves
1 tablespoon Fresh tarragon leaves
½ cup Freshly grated Parmesan; (about 1 1/2 ounces)
⅓ cup Olive oil
¼ cup Walnuts; toasted golden
; brown and cooled
1 tablespoon Balsamic vinegar

Directions

FOR ¾ CUP MIXED HERB PESTO

Using a mandoline cut carrots and zucchini into ⅛-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into ⅛-inch-wide pieces.) In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve ⅔ cup cooking water and drain pasta and vegetables.

In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.

To make mixed herb pesto:

In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about ¾ cup.

Serves 6.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 1039 Calories (kcal); 91g Total Fat; (74% calories from fat); 18g Protein; 52g Carbohydrate; 0mg Cholesterol; 120mg Sodium Food Exchanges: ½ Grain(Starch); 1 Lean Meat; 8½ Vegetable; 0 Fruit; 17 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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