Linguine With Zucchini, Carrots, And Mixed Herb Pesto
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
4 medium
Carrot3 medium
Zucchini450 g
Linguine (dried)1 tbsp
Thyme Leaves (fresh)1 tbsp
Rosemary Leaves (fresh)1 cup
Olive Oil1 tbsp
Balsamic VinegarDirections:
1
Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips
2
(Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces
3
) In a 6-quart kettle bring 5 quarts salted water to a boil
4
Add linguine and cook 8 minutes, or until barely tender
5
Add carrots and cook 1 minute
6
Add zucchini and cook 1 minute
7
Reserve 2/3 cup cooking water and drain pasta and vegetables
8
In a large bowl stir together pesto and reserved hot cooking water
9
Add pasta and vegetables and toss well
10
Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips
11
(Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces
12
) In a 6-quart kettle bring 5 quarts salted water to a boil
13
Add linguine and cook 8 minutes, or until barely tender
14
Add carrots and cook 1 minute
15
Add zucchini and cook 1 minute
16
Reserve 2/3 cup cooking water and drain pasta and vegetables
17
In a large bowl stir together pesto and reserved hot cooking water
18
Add pasta and vegetables and toss well
19
To make mixed herb pesto: In a food processor blend together all ingredients with salt and pepper to taste until smooth
20
Pesto keeps, surface covered with plastic wrap, chilled, 1 week
21
Makes about 3/4 cup
22
In a food processor blend together all ingredients with salt and pepper to taste until smooth
23
Pesto keeps, surface covered with plastic wrap, chilled, 1 week
24
Makes about 3/4 cup