Linguine with Zucchini, Carrots, and Mixed Herb Pesto Recipe

Linguine with Zucchini, Carrots, and Mixed Herb Pesto Recipe

  • 4 medium carrots
  • 3 medium zucchini
  • 1 pound dried linguine
  • 1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
  • 1/2 cup packed fresh basil leaves, washed well and spun dry
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh tarragon leaves
  • 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
  • 1/3 cup olive oil
  • 1/4 cup walnuts, toasted golden brown and cooled
  • 1 tablespoon balsamic vinegar
  1. Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)
  2. In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables.
  3. In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.
  4. In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.
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