Adapted from “Clean Food,” by Terry Walters (Sterling Epicure). Serves 8.
Ingredients
PESTO
3 garlic cloves, peeled
2 1/2 cups fresh basil or lemon basil leaves
1 cup toasted pine nuts
1/2 cup soy or rice parmesan cheese
1/2 cup extra-virgin olive oil
PASTA
1 1/2 pounds pasta
Extra-virgin olive oil
3 cups broccoli florets
4 carrots, sliced into 1/4-inch rounds
1 yellow bell pepper, diced
10 cherry tomatoes, halved
1 1/2 cups black olives
Directions
Prepare pesto: With food processor running, drop in garlic cloves and process until minced. Add remaining pesto ingredients and process until smooth, scraping down sides of bowl as needed.
Cook pasta according to directions on package. Drain and return to pot. Meanwhile, bring 4 cups water to boil. Place broccoli florets and carrots in medium bowl. Cover with boiling water and let sit for 2 minutes. Drain, add to pasta along with pepper, tomatoes and olives. Fold in pesto. Serve warm or chilled.
