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Angel Hair Pesto Primavera Recipe
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To make Angel Hair Pesto Primavera for 8 you will need
Ingredients
| 8 | tablespoons | Olive oil | | 1 | bunch | Fresh basil | | 1/4 | cups | Pine nuts | | 4 | | Garlic cloves | | | Salt (to taste) | | | White pepper (to taste) | | 3 | tablespoons | Butter | | 2 | | Shallots; chopped | | 1 | tablespoon | Fresh basil, chopped | | 1 1/2 | cups | Broccoli (tiny florets) | | 1 1/2 | cups | Carrots, julienned | | 1 1/2 | cups | Zucchini; julienned | | 1 1/2 | cups | Snow peas | | 2 | cups | Heavy cream | | 32 | ounces | Angel hair pasta cooked al dente | | 1/2 | cups | Parmesan, freshly grated |
Instructions
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.
Enjoy your Angel Hair Pesto Primavera
How much is in a cup?
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Sun 18 May 2008
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