1 L broccoli florets 4 cup
225 g broad beans 1/2 lb
225 g thin green beans, trimmed 1/2 lb
2 zucchini, cut into bite size chunks
284 g pasta 10 oz
4 garlic cloves, chopped
30 ml pine nuts 2 tbsp
500 ml fresh basil leaves 2 cup
125 ml parmesan cheese, grated 1/2 cup
50 ml extra virgin olive oil 1/4 cup
2 ripe tomatoes, diced
In a large pot of boiling water, cook broccoli, broad beans, green beans and zucchini. Simmer together for 5 minutes.
Meanwhile, in a saucepan of boiling water, cook pasta according to package directions.
While vegetables and pasta are cooking; in a food processor, add garlic with pinenuts and pinch of salt. Add basil and continue pulsing until ingredients form a green paste. Add parmesan and tomatoes. Gradually add olive oil with motor running.
Drain pasta and vegetables and toss together. Top with pesto.
Serves: 4