"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta Primavera Recipe

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This recipe for Pasta Primavera, by , is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Better Homes & Gardens


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 [1 cups]
1 medium onion, cut into thin wedges [3/4 cup]
1 medium zucchini and/or yellow summer squash, cut into julienne strips [1 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.
Serve immediately.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
This is one of my favorite pasta dishes.




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