Linguine with zucchini, carrots and mixed herb pesto
Linguine with zucchini, carrots and mixed herb pesto recipe in the zucchini category
Recipe ingredients:
- 4 medium carrots
- 3 medium zucchini
- 1 pound dried linguine
- Mixed herb pesto:
- 1 cup packed fresh flat leafed parsley leaves, washed well and spun dry
- 1/2 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
- 1/2 cup freshly grated parmesan, about 1 1/2 ounces
- 1/3 cup olive oil
- 1/4 cup walnuts, toasted golden brown and cooled
- 1 tablespoon balsamic vinegar
Recipe method:
- Using a mandoline cut carrots and zucchini into 1/8 inch thick julienne strips.
- Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8 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 2/3 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.
Tags: linguine, carrots, mixed, herb, pesto, recipe, zucchini, recipes, cooking