Categories: Pasta, Vegetables 
      Yield: 6 servings 
  
      8 oz Pasta (preferably linguine)         3 x  Sm Zucchini, thinly sliced 
      3 x  Carrots, thinly sliced            1/4 lb Peapods 
      2 tb Safflower or Olive oil         
 
-----------------------------------PESTO----------------------------------- 
      2 c  Fresh Basil Leaves                  2 x  Cloves Garlic 
    1/4 c  Pine nuts (pignolli)                1 tb Olive oil 
  
  PASTA GARNISH: freshly ground black pepper and Parmesan cheese, optional 
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  PESTO: 
    Place ingredients in bowl of food processor. Process until smooth, using 
  rubber scraper to push down the sides occasionally. Makes 1/2 cup. 
    Variations: - add 3/4 c freshly grated Parmesan Cheese 
  PASTA: 
  Boil a large pot of water; cook pasta until al dente. 
   While pasta is cooking, prepare pesto; set aside, covered. 
   Steam carrots. Meanwhile, in skillet, heat oil. Add zucchini and peapods. 
  Stir continuously until crisp/tender. 
   When pasta is done, drain well; toss pesto with noodles until they are 
  well coated. Then toss in vegetables. Garnish with pepper and cheese. 
  VARIATIONS: - add 1/2 c Parmesan cheese to Pesto