250 ml carrots, thinly sliced 1 cup
500 ml celery, sliced 2 cup
500 ml cauliflower florets 2 cup
500 ml broccoli florets 2 cup
500 ml fresh mushrooms, sliced 2 cup
25 ml fresh parsley, chopped 2 tbsp
500 ml pesto dressing 1 1/3 cup
170 g shell pasta 6 oz
salt and pepper to taste
PESTO DRESSING
90 ml pesto sauce 6 tbsp
75 ml white wine vinegar 1/3 cup
150 ml olive oil 2/3 cup
PESTO SAUCE
4 garlic cloves, crushed
500 ml fresh basil leaves 2 cup
125 ml parmesan cheese, grated 1/2 cup
50 ml pine nuts 1/4 cup
125 ml olive oil 1/2 cup
Prepare vegetables. Place broccoli and cauliflower in large bowl. Cover with boiling water and let stand 5 to 10 minutes; drain. Combine with rest of vegetables and pour pesto dressing over top, cover and refrigerate. Cook pasta until al dente; drain. Toss with vegetables, adding salt and pepper to taste.
PESTO DRESSING: Blend ingredients together.
PESTO SAUCE: Place all ingredients, except parmesan cheese, in food processor and blend until well mixed. Stir in parmesan. This sauce can be frozen in small amounts for future use.
Serves 8