Green Vegetables & Rice Noodles with Pesto Sauce

August 23, 2010

Here is a serious thrown together meal, but it turned out great!  I decided to go through my vegetable bin and found some zucchini, green pepper, and broccoli that were begging to be used.  I also had a package of rice noodles that I had been wanting to try out.  The result was a vegetable filled gluten free meal.

Instructions:
Wash and cut vegetables.  Begin cooking rice noodles.  While noodles cook make pesto sauce.  Combine vegetables and rice noodles.  Drizzle with pesto sauce.

Pesto Sauce from the Joy of Cooking

combine in a food processor:
2 cups loosely packed basil leaves
1/2 cup grated parmesan
1/3 cup pine nuts
2 medium garlic cloves, peeled

with the machine running, slowly add:
1/2 cup olive oil, or as needed

season to taste with:
salt and black pepper

**Also if you want to freeze some pesto sauce add the nuts and cheese after thawing.  You can freeze the pesto sauce for up to 3 months!