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