8 oz Pasta (preferably linguine)
3 x  Carrots, thinly sliced
2 tb Safflower or Olive oil
3 x  Sm Zucchini, thinly sliced
1/4 lb Peapods

PESTO
2 c Fresh Basil Leaves
1/4 c Pine nuts (pignolli)
2 x Cloves Garlic
1 tb Olive oil

PASTA GARNISH: freshly ground black pepper and Parmesan cheese, optional
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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 – subst. cream
cheese, kefir, or Neufchatel cheese for oil – subst. walnuts or hazelnuts
for pine nuts 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 ~
add or substitute other steamed or sauteed vegetables such as mushrooms,
peas, or sweet red pepper.