Angel Hair Pesto Primavera Recipe

Ingredients
8	tablespoon	oil, olive
1	bn	basil, fresh
1/4	cup	pine nuts
4	each	garlic, cloves
1		salt, to taste
1		pepper, white, to taste
3	tablespoon	butter
2	each	shallots, chopped
1	tablespoon	basil, fresh, chopped
1 1/2	cup	broccoli, chopped into tiny florets
1 1/2	cup	carrots, julienned
1 1/2	cup	zucchini, julienned
1 1/2	cup	snow peas
2	cup	heavy cream
32	oz	pasta, angel hair, cooked al dente
1/2	cup	parmesan, freshly grated

Directions:
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.

Angel Hair Pasta with Pimiento

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