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Linguine with Zucchini, Carrots,
and Mixed Herb Pesto

 

 


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Linguine with Zucchini, Carrots,
and Mixed Herb Pesto

Gourmet August 1995

4 medium carrots
3 medium zucchini
1 pound dried linguine
3/4 cup mixed herb pesto
(recipe follows)

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. Serves 6.
 

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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
(1 1/2 ounces)
1/3 cup olive oil
1/4 cup walnuts, toasted golden
brown and cooled
1 tablespoon balsamic vinegar

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. Makes about 3/4 cup.


Featured Archive Recipes:
Chicken Tortellini Salad with Pesto
Orzo and Grilled Chicken Salad
with Pesto (Chef Keegan)

Pasta Salad with Spinach Pesto
 


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