Pesto Pasta Salad | Recipe Cart | Recipe Cart

Ingredients

• 1 recipe Basil Pesto (made with an additional ¼ cup olive oil (½ cup total))
• 12 ounces Cellentani, Cavatappi, or Fusilli pasta
• ¾ cup pasta water
• 2 small zucchini (sliced into very thin rounds*)
• 1 small yellow squash (sliced into very thin rounds*)
• 1 tablespoon fresh lemon juice
• 1 teaspoon sea salt
• Freshly ground black pepper
• ¼ cup toasted pine nuts
• ½ cup fresh basil
• Red pepper flakes (optional)