This Recipe Serves 4.

Pesto Sauce:


• 1/2 cup fresh basil leaves.
• 3 tablespoons fresh parsley.
• 3 garlic cloves (or more to taste).
• 1 tablespoon fresh lemon juice.
• 4 tablespoons pine nuts.
• 1/3 cup light or regular olive oil.
• 1/2 - 1 teaspoon Sea Salt (optional).
• 1/8 - 1/4 teaspoon freshly-ground pepper, to taste.

Pasta and Vegetables:


• 200 grams uncooked fettucini or linguine pasta (try flavoured varieties for a change such as spinach or tomato).
• 2 tablespoon olive oil.
• 1 medium onion, diced.
• 1 cup broccoli florets.
• 1 small, sweet red pepper, cut in strips.
• 1 cup (bite-sized cut) green or yellow beans.
• 1 cup sliced mushrooms.
• Garnish: freshly-grated Parmesan cheese (optional).

Pesto Sauce:


1. In a food processor, puree the basil leaves, parsley, garlic, lemon juice and pine nuts. Gradually pour in the olive oil, continuing to blend, forming a thick sauce.
2. Add a bit more oil if necessary.
3. Season to taste and set aside.

Pasta and Vegetables:


4. In a large pot of boiling salted water, cook pasta to desired tenderness, rinse, drain and set aside.
5. While the pasta is cooking, heat the olive oil in a large frypan or wok over medium-high heat.
6. Add all the vegetables except the mushrooms and stir-fry for 5 minutes. Add mushrooms and continue to cook for 2 more minutes. (Veggies should be cooked but still crisp). Remove from heat.
7. Add pesto and pasta to the vegetable mixture and stir to combine thoroughly. Cover and heat through over low heat for about 2 minutes, just to heat through.
8. Adjust seasoning if desired.
9. Garnish with fresh Parmesan cheese and serve.

Recipe from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. Used with permission. All rights reserved.

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