*  Exported from  MasterCook  *
 
                         Colorful Pesto Pasta Salad
 
 Recipe By     : NJ Garden Network kitchens.
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          pesto -- (see below)
    1      pound         your favorite pasta -- cooked
    2                    red peppers -- julienned
    4                    carrots -- julienned
    1      tablespoon    olive oil
                         ***PESTO***
    1      cup           firmly packed fresh basil
      1/2  cup           firmly packed parsley sprigs -- with stems removed
      1/2  cup           grated Parmesan or Romano cheese
      1/2  cup           pignoli nuts walnuts or almonds -- (pine nuts)
    1      large   clov  garlic -- quartered
      1/2  teaspoon      salt
      1/4  cup           olive oil
 
 Salad: Saute the peppers and carrots in olive oil, until softened, but still cr
 isp. Add vegetables and pesto to the cooked pasta. Mix thoroughly. Serve warm o
 r cold. Yummy!
 
 Freeze cubes of pesto and quick thaw when needed!
 
 Pesto: In a blender or food processor, combine basil, parsley, cheese, nuts, ga
 rlic and salt. Cover and blend with several on-off pulses until a paste forms. 
 Stop machine frequently to scrape sides of bowl. With machine running slowly, g
 radually add olive oil. Blend to consistency of soft butter. Refrigerate for 1 
 to 2 days, or freeze.
 
 Busted by Judy R.
 
 
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