---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pasta Al Pesto
  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
   ''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''
   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
  
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