posted by syzygy 07-15-98 7:14 AM
Pasta Salad with Zucchini and Pesto
1 large garlic clove
3 tablespoons toasted pine nuts (see note below)
2 cups lightly packed torn spinach leaves
1 cup lightly packed arugula leaves
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1/4 cup olive oil
3 cups (8 ounces) uncooked rotini (pasta twists)
3/4 cup diced carrots
1 medium zucchini, diced (about 1 1/2 cups)
With the processor running, drop the garlic and pine nuts through the food chute and process until minced.
Add the spinach, arugula, Parmesan, salt, and pepper, and process until finely minced. With the motor running,slowly add the oil and process until blended.
Cook the pasta (according to package directions)until tender but firm. About 2 minutes before the pasta is done,add the carrots to the pot.
Set a colander over a small bowl to catch some of cooking water and drain the pasta and carrots into the colander.
Transfer the pasta to a large bowl. Add the zucchini, pesto,
and about 2 tablespoons of the cooking water, and toss to combine. If the salad seems dry, add a little more of the cooking water. Serve at room temperature.
Serves 4.