Pasta with Pesto My Way Recipe | Epicurious

Ingredients

• 2 medium zucchini (about 1/2 pound total)
• 1/2 pound boiling potatoes, peeled
• 3/4 pound rotini or penne
• 6 ounces green beans, trimmed and halved (about 1 1/2 cups)
• 2 ears corn, kernels cut off (about 1 1/2 cups)
• 1 tablespoon olive oil
• 1 pint cherry tomatoes (12 to 14 ounces)
• 1 cup Kemp's pesto
• Toasted bread-crumb topping for pasta
• an adjustable-blade slicer with 1/4-inch julienne attachment