Ingredients

Serves 6

　　4 medium carrots

　　3 medium zucchini

　　1 pound dried linguine

　　

For 3/4 cup mixed herb pesto:

1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry

　　1/2 cup packed fresh basil leaves, washed well and spun dry

　　1 tablespoon fresh thyme leaves

　　1 tablespoon fresh rosemary leaves

　　1 tablespoon fresh tarragon leaves

　　1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

　　1/3 cup olive oil

　　1/4 cup walnuts, toasted golden brown and cooled

　　1 tablespoon balsamic vinegar

　　

Step 1

Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)

　　

Step 2

In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables.

　　

Step 3

In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.

　　

To make mixed herb pesto:

Step 4

In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.