1 cup snipped fresh basil leaves or 1 cup fresh parsley sprigs plus 1T dried basil, crushed
1 medium red or green sweet pepper, cut up
1/2 cup mayonnaise
2 T grated Parmesan cheese
1 T lemon jiice
1/2 tsp salt
1/8 tsp ground red pepper
1/8 tsp black pepper
8 oz. fettuccine or linguine
2 large carrots, cut into julienne strips [1½ cups]
1 medium onion, cut into thin wedges [3/4 cup]
1 medium zucchini and/or yellow summer squash, cut into julienne strips [1¼ cups]
10 oz. cooked chicken or turkey breast, cut into strips
For pesto, in a blender container or food processor bowl place fresh basil [or parsley and dried basil], red or green sweet pepper, mayonnaise, Parmesan cheese, lemon juice, salt, red pepper and black pepper. Cover; blend or process until pureed. Set aside.
In a large amount of boiling salted water, cook pasta for 6 miniutes. Add carrots and onion.
Return to boiling; cook for 2 minutes. Add zucchini or yellow squash.
Return to boiling, cook for 2 minutes more.
Drain pasta and vegetables; return to saucepan. Stir in pesto; add chicken or turkey.
Toss well to combine.
Cook over very low heat for 2 minutes or until heated through, tossing occasionally.