Vegetable Pesto Pasta, Vata-Style

By á-174942

Ingredients

• 2 cups fresh basil leaves - (loosely packed)
• 1/2 cup pine nuts or broken walnuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves chopped
• 1/2 cup extra-virgin olive oil
• 1/2 pound dried whole-wheat pasta
• 2 tablespoons olive oil
• 1/2 pound asparagus cut 1/2" lengths
• 1/2 pound green beans cut 1/2" lengths

Preparation

Step 1

To make pesto, place fresh basil, pine nuts, Parmesan cheese and chopped garlic in blender or food processor. With motor running, slowly add olive oil, adding more if needed, and puree. When smooth, set aside.

Meanwhile, bring saucepan of water to a boil and cook pasta according to package directions.

Heat olive oil in skillet over medium-low heat and saute asparagus and beans, stirring occasionally, until cooked but not limp, about 10 minutes. Add 1 cup pesto, stir thoroughly and cook until heated through.

Toss cooked pasta with vegetables and pesto, and serve.

This recipe yields 6 servings.

Per Serving: 560 Cal; 16g Prot; 34g Total Fat (6 Sat. Fat); 51g Carb.; 5mg Chol; 130mg Sod.; 12g Fiber

Wine Suggestion: When matching a wine with this dish, focus on the basil, nuts, cheese and garlic, which call for a Zinfandel, especially if using the zucchini variation. Many California wineries make outstanding red Zinfandels to try Easton Wines Fiddletown Zinfandel.