Recipe information
Yield
Serves 6
Ingredients
4 medium carrots
3 medium zucchini
1 pound dried linguine
For 3/4 cup mixed herb pesto:
1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1/2 cup packed fresh basil leaves, washed well and spun dry
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh tarragon leaves
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/3 cup olive oil
1/4 cup walnuts, toasted golden brown and cooled
1 tablespoon balsamic vinegar
Preparation
Step 1
Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)
Step 2
In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables.
Step 3
In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.
To make mixed herb pesto:
Step 4
In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.
