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Recipe Name: Angel Hair Pesto Primavera Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 8

8 Tablespoon(s) Olive oil
1 Fresh basil
1/4 Cup(s) Pine nuts
4 Garlic cloves
Salt, to taste
White pepper, to taste
3 Tablespoon(s) Butter
2 Shallots, chopped
1 Tablespoon(s) Fresh basil, chopped
1 1/2 Cup(s) Broccoli, tiny florets
1 1/2 Cup(s) Carrots, julienned
1 1/2 Cup(s) Zucchini, julienned
1 1/2 Cup(s) Snow peas
2 Cup(s) Heavy cream
32 Ounce(s) Angel hair pasta
cooked al dente
1/2 Cup(s) 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. Saute 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 "Southern California Beach Recipe" by Joan and Carl
Stromquist ISBN: 0-9622807-3-9 From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 833
Calories From Fat: 313
Total Fat: 35.6g
Cholesterol: 57.9mg
Sodium: 183.9mg
Potassium: 766.3mg
Carbohydrates: 108.2g
Fiber: 7.7g
Sugar: 10.5g
Protein: 21.8g

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