Farmers’ Market Pasta with Basil Pesto and Pine Nuts
Our April Pasta Spotlight, Annie Sageer of Ciao Chow Bambina, shares her favorite simple and quick pasta dish. It’s filled with lots of farm fresh and seasonal
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Ingredients
- 16 oz. of your favorite curly pasta (I used riccioli)
- ½ cup toasted pine nuts (optional)
- Parmesan (for serving)
- 2 large yellow squash (sliced lengthwise into ½-inch thick)
- 2 large zucchini (sliced lengthwise into ½-inch thick)
- 2 red onions (large chop)
- 4 red bell peppers (quartered lengthwise)
- ¼ cup olive oil
- Salt & cracked black pepper (to taste)
- 4 cups firmly packed fresh basil
- 2 – 3 garlic cloves (chopped)
- ½ cup toasted pine nuts
- ½ cup olive oil
- 1 cup grated Parmesan
- Salt (to taste)
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