PESTO PRIMAVERA
 
INGREDIENTS
3 quarts wqter
1 cup sliced carrots
1 cup dried tomatoes, cut into fourths
1 (16-ounce) package linguine
2 yellow squash, cut into thin strips
1 red bell pepper, cut into thin strips
1/3 cup Pesto (see below)

DIRECTIONS

Bring water to a boil in large Dutch oven; add carrots, tomato fourths, and linguine, and cook 8 minutes.

Add squash and bell pepper; cook 2 minutes.

Drain well and stir in 1/3 cup of Pesto.

Serve immediately

YIELD: 8 servings

PESTO INGREDIENTS
4 cups loosely packed fresh basil leaves
1 1/2 cups olive oil
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts
3 garlic cloves
1/4 tsp. pepper

DIRECTIONS FOR PESTO

Process all ingredients in electric blender or food processor until mixture is smooth, stopping once to scrape down sides.

YIELD: 2 cups

NOTE: Pesto may be frozen in 2-Tablespoon portions in sections of ince cube trays. Allow 1 cube per 2 ounces pasta.

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