Pasta with zucchini, carrots, peppers and basil pesto
Ingredients
- 2 cloves garlic, finely chopped
- 2 bunch basil, fresh
- 3 tbsp pine nuts
- 150g Parmesan cheese
- 50ml olive oil
- Salt, to taste
- Black pepper, to taste
- 200-250g pasta , e.g. penne
- 1 zucchini, cut into sticks
- 2 carrots, cut into sticks
- 1 red pepper, cut into sticks
- 50 g peas
Utensils
- Knife
- Chopper
- Pot
- Pasta strainer
- Pasta spoon
Instructions
- Peel the garlic cloves.
- Wash the basil, shake dry and pluck off the leaves.
- Put the basil and garlic in a food processor.
- Add the pine nuts, pepper and some oil and puree finely.
- The remaining oil and the Add the cheese and stir into a creamy pesto.
- Cook the pasta al dente in salted water and drain.
- Mix the pasta with the vegetables.
- Add the peas.
- Dish the pasta together with the basil pesto and serve.
