Basil Veggie Linguine

Title: Basil Veggie Linguine
Categories: None
Yield: 6 Servings

12 oz Uncooked linguine pasta
Freshly ground black pepper;
-to taste
1/2 lb Green beans; blanched, cut
-into 1/4″ pieces
1/2 lb Red new potatoes; blanched,
-cut into 1/4″ dice
6 Ripe plum tomatoes; cut into
-1/4″ dice
1/2 c Basil leaves; slivered

——————————-FOR THE PESTO——————————-
2 c Fresh basil leaves; loosely
4 ts Garlic; minced
2 tb Pine nuts
1/3 c Extra virgin olive oil
2 tb Parmesan cheese; grated
Salt and freshly ground
-black pepper; to taste

Prepare the pesto: Combine the basil, garlic and pine nuts in the bowl of a
food processor. Process until chopped. With the motor running, slowly
drizzle in the oil through the feed tube. Add the cheese and process until
combined. Season with salt and pepper. Refrigerate, covered, until ready to
use 9up to 3 days). Makes about 1 cup.

Shortly before serving, bring a large pot of salted water to a boil and
cook the linguine according to package directions. Drain well and place in
a serving bowl. Add the reserved pesto sauce and toss well. Season with

Sprinkle the green beans, potatoes and tomatoes over the linguine and
scatter with the slivered basil. Serve immediately, tossing at the table.

Serves 4 to 6. Per serving (based on 6): 404 calories, 55g carbohydrates,
11g protein, 16g fat, 2mg cholesterol

Published in Parade Magazine 4/26/98

Typed and Busted by

Recipe by: Sheila Lukins

Posted to MC-Recipe Digest by Carriej999 on Apr 26,