Late Summer Pesto Pasta Recipe

Pesto is a marvelous combination of garlic, lots of basil, pine nuts, and Parmesan cheese. If you missed the last of the summer basil, try Campagna’s beautiful pesto in a jar and ready to go. If using patty pan squash use a pasta like penne for a different shape, or if using green beans pick a round pasta shape like shells or orichette.

Ingredients:

12 oz. Patty Pan Squash or Fresh Green Beans
1/2 Lb. Whole Wheat Pasta
1/4 cup Fresh Pesto or Campagna Pesto

Cooking Directions:

Boil pasta as directed on package. Nip off the ends of the squash or the beans. Saute the squash in butter or chicken broth for 5 minutes; or boil green beans in with the pasta for the last 3 minutes of cooking. Do not cover. Drain pasta, place back into cook pot along with squash and stir in pesto, as much or as little as you like.

This is a simple version of an Italian dish that also includes boiled, quartered, peeled potatoes for a lot of different texture. A delicious late summer or fall side dish!

Serves 3-4. For a main dish, add cut up grilled chicken breast!