Vegetable Pesto Pasta

This recipe works well with broccoli, carrots, green beans, peas and zucchini.  The carrots, zucchini and green beans can be pan fried in a little olive oil or butter or steamed and then added to the pasta when done.  The broccoli can either be steamed separately or added to the pasta when it is cooking.  If the peas are fresh, you can add them to the carrots right before removing from heat or add to the pasta water right before it is done. Ingredients 3 packed cups fresh basil leaves (removed from stems) 2 large cloves fresh garlic ½ cup pine nuts, walnuts, almonds or a combination ¾ cup (packed) fresh chopped parsley ¾ cup fresh-grated parmesan ½ cup olive oil ¼ cup melted butter salt to taste

Method 1. Begin cooking pasta of your choice. All pastas work well with pesto. 2. Combine all ingredients except cheese in a blender on low, then medium speed. Thoroughly work everything into smooth paste. You can also do this in a mortar and pestle. 3. At this stage, you can put portions into containers and freeze for the winter.  Add cheese, mixing gently to combine. 4. Combine cooked pasta, cooked vegetables, pesto and extra cheese, salt and pepper to taste.

Source: Moosewood Cookbook – Mollie Katzen