3 quarts wqter
1 cup sliced carrots
1 cup dried tomatoes, cut into fourths
1 (16-ounce) package linguine
2 yellow squash, cut into thin strips
1 red bell pepper, cut into thin strips
1/3 cup Pesto (see below)
Bring water to a boil in large Dutch oven; add carrots, tomato fourths, and linguine, and cook 8 minutes.
Add squash and bell pepper; cook 2 minutes.
Drain well and stir in 1/3 cup of Pesto.
YIELD: 8 servings
4 cups loosely packed fresh basil leaves
1 1/2 cups olive oil
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts
3 garlic cloves
1/4 tsp. pepper
DIRECTIONS FOR PESTO
Process all ingredients in electric blender or food processor until mixture is smooth, stopping once to scrape down sides.
YIELD: 2 cups
NOTE: Pesto may be frozen in 2-Tablespoon portions in sections of ince cube trays. Allow 1 cube per 2 ounces pasta.