Categories: Pasta, Vegetarian 
      Yield: 8 servings 
  
      8 tb Olive oil 
      1 bn Fresh basil 
    1/4 c  Pine nuts 
      4    Garlic cloves 
           Salt (to taste) 
           White pepper (to taste) 
      3 tb Butter 
      2    Shallots; chopped 
      1 tb Fresh basil, chopped 
  1 1/2 c  Broccoli (tiny florets) 
  1 1/2 c  Carrots, julienned 
  1 1/2 c  Zucchini; julienned 
  1 1/2 c  Snow peas 
      2 c  Heavy cream 
     32 oz Angel hair pasta 
           - cooked al dente 
    1/2 c  Parmesan, freshly grated 
  
  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. 
   
  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. 
   
  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. 
   
  On each of 4 individual serving plates place the pasta.  Sprinkle the 
  Parmesan cheese on top. 
   
  Source: La Rive Gauche - Palos Verdes Estates, California "Southern 
  California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9