3 quarts water
1 cup sliced carrot
1 cup dried tomatoes, cut into fourths
1 16-ounce package linguine
2 yellow squash, cut into thin strips
1 red bell pepper, cut into thin strips
1/3 cup Pesto
Bring water to boil in a large Dutch oven; add carrot, tomato fourths, and linguini, and cook 8 minutes. Add squash and bell pepper; cook 2 minutes. Drain well and stir in 1/3 cup pesto. Sprinkle with pine nuts and serve immediately. Makes four servings.
4 cups loosely packed fresh basil leaves
1-1/2 cups olive oil
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts
3 cloves garlic
1/4 teaspoon pepper
Process all ingredients in an electric blender or food processor until mixture is smooth, stopping once to scrape down sides. Makes 2 cups. Note: Pesto may be frozen in 2-tablespoon portions in sections of ice cube trays. Allow 1 cube per 1 ounces of pasta. From Southern Living magazine, July, 1996.