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Bow
Ties Vegetarian with Walnut Pesto
| Servings:
6-8 |
Prep:
10 minutes — Cook: 15 minutes |
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Orange carrots, green squash, textured nuts, and the lacy look of
delicate herbs make for a joyous plate to set before a guest. Here,
a medley of herbs with walnuts, instead of pine nuts, provides the
sauce. |
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INGREDIENTS
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| 1 |
cup
packed flat-leaf parsley |
| 1/2 |
cup
finely chopped fresh basil leaves, packed |
| 1 |
tablespoon
fresh thyme leaves |
| 1 |
tablespoon
fresh rosemary leaves |
| 1 |
tablespoon
fresh tarragon leaves |
| 1/2 |
cup
Parmesan cheese |
| 1/3 |
cup
olive oil |
| 1/4 |
cup
chopped walnuts, toasted |
| 1 |
tablespoon
balsamic vinegar |
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Salt
and freshly cracked black pepper |
| 1 |
pound
bow-tie pasta |
| 2 |
carrots,
cut julienne |
| 1 |
zucchini,
cut julienne |
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METHOD
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Place
the herbs, Parmesan cheese, olive oil, walnuts, balsamic vinegar,
salt and pepper in a food processor. Blend until a paste forms.
Cook
the pasta in boiling water using a large pot coated with DuPont
SilverStone® non-stick. About 3 minutes before the pasta is
done, add the vegetables.
Reserve
2/3 cup of the pasta water and drain. Toss the pasta and vegetables
with herb pesto and the reserved water. Serve immediately.
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