Angel Hair Pesto Primavera



INGREDIENTS:

8 tablespoon oil, olive 	

1 bn basil, fresh 	

1/4 cup pine nuts 	

4 each garlic, cloves 	

1 salt, to taste 	

1 pepper, white, to taste 	

3 tablespoon butter 	

2 each shallots, chopped 	

1 tablespoon basil, fresh, chopped 	

1 1/2 cup broccoli, chopped into tiny florets 	

1 1/2 cup carrots, julienned 	

1 1/2 cup zucchini, julienned 	

1 1/2 cup snow peas 	

2 cup heavy cream 	

32 oz pasta, angel hair, cooked al dente 	

1/2 cup parmesan, freshly grated

DIRECTIONS:

1. In a food processor place the olive oil, the bunch of basil,
pine nuts, and garlic. Blend the ingredients together until a
paste is formed. Add the salt and white pepper, and stir them
in. Set the pesto aside.

2. In a large skillet place the butter and heat it on medium
high until it has melted. Add the shallots, the 1 tablespoon
of basil, broccoli, carrots, zucchini, and snow peas. Saute
the vegetables for 3 to 4 minutes, or until they are cooked
al dente.

3. Add the heavy cream and stir it in. Bring the ingredients to
a boil. Add the cooked pasta and stir it in. Add the pesto to
the angel hair pasta and stir it in well. Season the dish with
the salt and the white pepper.

4. On each of 4 individual serving plates place the pasta.
Sprinkle the parmesan cheese on top.



Angel Hair Pesto Primavera