Zucchini Pesto Pasta

 Step 1 – slice zucchini and yellow squash, toss in olive oil and s & p (just enough to coat).

Step 2 – Set squash mixture on cookie sheet and bake for about 8 min at 400 degrees, add pinenuts and garlic and roast another few minutes….(test to make sure you do not overcook the squash – should be tender, but not soft)

Step 3 – Toss with fresh pesto. (recipe below)

Step 4 – While squash is roasting, boil and cook pasta of choice (I use GF)

Step 5 – Toss hot pasta with zucchini mixture and 1/2 c freshly grated Parmesan….Enjoy!

 

The Finished Product!

 

My Pesto…

• 2 cups packed fresh basil leaves
• 2 large cloves garlic
• 1/4 cup pine nuts
• 1/2 cup extra-virgin olive oil, divided
•  salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese 

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

Transfer the pesto to a mixing bowl and blend in the cheese. Serve immediately or freeze in small batches for when you need a bit of fresh pesto!! (when freezing, make sure the container or baggie is air-tight and drizzle a bit of extra olive oil on top.)