Angel Hair Pesto Primavera

Serving Size : 8
Ingredients

for prepare Angel Hair Pesto Primavera

:

Amount	Measure	Ingredient - Preparation Method
8	tablespoons	olive oil
1	bunch	fresh basil
1/4	cup	pine nuts
4		garlic cloves
saltto taste white pepperto taste angel hair pesto primavera
3	tablespoons	butter
2		shallots - chopped
1	tablespoon	fresh basil - chopped
1 1/2	cups	broccoli - (tiny florets)
1 1/2	cups	carrots - julienne
1 1/2	cups	zucchini - julienne
1 1/2	cups	snow peas
2	cups	heavy cream
32	ounces	angel hair pasta
cooked al dente angel hair pesto primavera
1/2	cup	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. Sautй‚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

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