MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pesto Linguine In Fresh Tomato Sauce
Categories: Pasta
Yield: 4 Servings

Light vegetable spray
1 c Onion (1 md); chopped
1/4 c Green bell pepper; chopped
1/4 c Carrot; grated
1 tb Dried oregano
1 tb Dried thyme
1/2 c Red wine
4 1/2 c Plum tomatoes (2 lb);
- peeled, seeded, chopped
2 tb Jalapeno pepper (1 lg);
- chopped
1 Chicken bouillon cube
8 oz Dried linguine
7 cl Garlic; peeled; chopped
1 c Mushrooms; chopped
1 tb Balsamic vinegar
1 tb Tomato paste
Salt; to taste
Black pepper;
- freshly ground, to taste
2 tb Rosies Pesto
1 ts Parmesan cheese;
- freshly grated

MMMMM-----------------------ROSIE'S PESTO----------------------------
1 1/2 c Fresh basil leaves
2 cl Garlic;
- up to 5, peeled
1/4 c Pine nuts
1/4 c Parmesan cheese;
- freshly grated
1/4 c Lemon juice;
- freshly squeezed

Rosie's Pesto:

Put the basil, garlic, pine nuts, and Parmesan cheese in a blender or
food processor. Turn the machine on and drizzle in the lemon juice.
Continue to puree until a smooth paste is formed.

Yield: 3/4 Cup

Linguine:

Preheat a heavy saute pan for about 1 minute over medium heat. Spray
it 3 times with the vegetable oil. Toss in the onion, green pepper,
and carrot, and saute for 2 minutes. Add the oregano, thyme, and
wine. Cook for about 5 minutes, until most of the wine has been
absorbed. Stir in the tomatoes, jalapeno pepper, and bouillon cube.
Reduce the heat to low and simmer, uncovered, for 40 minutes,
stirring occasionally.

In the meantime, bring a large pot of water to a boil over high heat.
Once the water is boiling, add the linguine. Cook the pasta for 8 to
12 minutes, to desired tenderness.

To the simmering vegetable mixture, add the garlic, mushrooms,
vinegar, tomato paste, and salt & black pepper. Raise the heat to
medium, cover, and cook for 10 minutes. Stir in the pesto.

When the linguine is done, drain and transfer it to a warm serving
bowl. Add the sauce and toss. Garnish with the Parmesan cheese.

For a spectactular presentation, top the pasta bowl with a few
scallion bursts.

Scallion Bursts:

On each trimmed scallion, make 4 equidistant cuts from the top of the
bulb halfway down the scallion. Soak for 15 minutes in ice water,
allowing the strands of scallion to curl open.

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

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