Pesto Primavera

recipe
Rower Ruth Davidon captures the season's freshness in her Arlington, Virginia, kitchen with this vegetable-packed dish.

Yield:

8 servings

Recipe from

Southern Living

Ingredients

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
Pine nuts

Preparation

Bring water to a boil in a large Dutch oven; add carrot, tomato fourths, and linguine, and cook 8 minutes. Add squash and bell pepper; cook 2 minutes. Drain well, and stir in 1/3 cup Ruth's Pesto. Sprinkle with pine nuts, and serve immediately.

Ruth Davidon, Arlington, Virginia,

Southern Living

July 1996
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