Instructions: PASTA GARNISH: freshly ground black pepper and Parmesan cheese, optional

PESTO: Place ingredients in bowl of food processor. Process until smooth, using rubber scraper to push down the sides occasionally.

Makes 1/2 cup.

VARIATIONS: - add 3/4 c freshly grated Parmesan Cheese - subst. cream cheese, kefir, or Neufchatel cheese for oil - subst. walnuts or hazelnuts for pine nuts PASTA: Boil a large pot of water; cook pasta until al dente.

While pasta is cooking, prepare pesto; set aside, covered. Steam carrots.

Meanwhile, in skillet, heat oil. Add zucchini and peapods. Stir continuously until crisp/tender. When pasta is done, drain well; toss pesto with noodles until they are well coated. Then toss in vegetables. Garnish with pepper and cheese. VARIATIONS: - add 1/2 c Parmesan cheese to Pesto add or substitute other steamed or sauteed vegetables such as mushrooms, peas, or sweet red pepper.

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