*  Exported from  MasterCook  *
                         ANGEL HAIR PESTO PRIMAVERA
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta                            Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
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