linguine-with-zucchini-carrots-and-mixed-herb-pesto-12457.json

{
    "directions": [
        "Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)",
        "In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables.",
        "In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.",
        "In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup."
    ],
    "ingredients": [
        "4 medium carrots",
        "3 medium zucchini",
        "1 pound dried linguine",
        "1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry",
        "1/2 cup packed fresh basil leaves, washed well and spun dry",
        "1 tablespoon fresh thyme leaves",
        "1 tablespoon fresh rosemary leaves",
        "1 tablespoon fresh tarragon leaves",
        "1/2 cup freshly grated Parmesan (about 1 1/2 ounces)",
        "1/3 cup olive oil",
        "1/4 cup walnuts, toasted golden brown and cooled",
        "1 tablespoon balsamic vinegar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Herb",
        "Pasta",
        "Vegetable",
        "Vegetarian",
        "High Fiber",
        "Basil",
        "Walnut",
        "Carrot",
        "Zucchini",
        "Summer",
        "Gourmet"
    ],
    "title": "Linguine with Zucchini, Carrots, and Mixed Herb Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/linguine-with-zucchini-carrots-and-mixed-herb-pesto-12457"
}