This colorful pasta dish is great to make when the garden is brimming with fresh veggies and herbs. Vary your choice of vegetables if you like, to include your own particular favourites. Serves 4 generously.

PESTO SAUCE:

½ C. fresh basil leaves

3 T. fresh parsley

3 garlic cloves (or more to taste)

1 T. fresh lemon juice

4 T. pine nuts

1/3 C. olive oil

½ teas. sea salt (opt.)

1/8-1/4 teas. freshly-ground black pepper, to taste

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. Add a bit more oil if necessary. Season to taste and set aside.

200 grams uncooked fettucini or linguine pasta (try flavoured varieties for a change such as spinach or tomato)

2 T. olive oil

1 medium onion, diced

1 C. broccoli florets

1 small, sweet red pepper, cut in strips

1 C. (bite-sized cut) green or yellow beans

1 C. sliced mushrooms

Garnish: freshly-grated Parmesan cheese

In a large pot of boiling salted water, cook pasta to desired tenderness, rinse, drain and set aside.

While the pasta is cooking, heat the 2 T. of olive oil in a large frypan or wok over medium-high heat. 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. Add pesto and pasta to the vegetable mixture and stir to combine thoroughly. Cover and heat through on low heat for about 2 minutes. Adjust seasoning if desired. Garnish with grated Parmesan and serve.

NOT Just For Vegetarians
Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman