| 1 lb penne, rotelli, or any mixture of short, stubby pasta | | 2 sm zucchini | | 1 x red bell pepper | | 1 x white or yellow onion | | 1 x carrot | | 2 tbl flat-leaf parsley | | a small handful of fresh oregano | | 14 cup pine nuts | | 4 x -6 large, juicy garlic cloves | | 1/3 cup olive oil (at least virgin of not extra) | | 1/2 cup grated hard cheese - Romano, parmesan, etc. |
| | Sea salt and freshly ground black pepper to taste | | Slice long veggies in half lengthwise and short ones through their | | equators." Grill them on both sides over bbq coals or on a stovetop grill until black lines appear. Cut into bite-size pieces and set aside. | | Crush and chop pine nuts and garlic ; cook in the olive oil until golden brown; set aside. Chop the herbs . Grate the cheese . Cook the pasta al dente |
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