Red Pepper Pasta Primavera
- 1/2 tablespoon basil
- 1/2 tablespoon parsley
- 1 medium-large red pepper (can use green, flavor varies)
- 1/2 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon Tabasco Sauce
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- 16 ounces fettuccine or linguine
- 2 large carrots, julienned
- 1 medium onion, cut into wedges
- 1 medium zucchini, julienned
- 10 ounces cooked chicken or turkey breast, cut into strips
FOR THE PESTO:
In a blender or food processor, place the basil, parsley, red pepper, mayonnaise, Parmesan cheese, lemon juice, salt, Tabasco sauce and black pepper. Cover, blend or process until pureed. Set aside.
FOR THE PASTA:
In a large pot, bring water and oil to a boil and cook the pasta for 6 minutes. Add the carrots and onion. Bring to a boil again and cook for 2 more minutes. Add the zucchini, return to a boil and cook 2 more minutes (or until the pasta is al dente).
Drain the pasta and vegetables; return to the saucepan. Stir in the pesto; add the chicken or turkey. Toss well to combine. Cook over very low heat until heated through, tossing occasionally. Serve immediately.
Recipe reprinted by permission of <I>Rocky Mountain Lodge & Cabins, CO<. All rights reserved.
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