MK² Butterflies are Green

This recipe uses a classic basil pesto over pasta, but adds sauted vegetables to make it a complete sidedish.

Pesto:

  2 cups firmly packed basil leaves

  2 ounces pine nuts

  3-4 garlic cloves

  1/2 cup grated parmesan cheese

  1/4 cup olive oil

Put first four ingredients into bowl of food processor with slicing blade in place. While processor is running, slowly add olive oil and continue until smooth.

Vegetables:

  4-5 zucchini, cut into squares

  3-4 crook neck squash, sliced

  8 ounces mushrooms, sliced

  3-4 carrots, sliced

Saute in olive oil until tender.

Pasta:

Cook one pound of farfalle (bowtie) pasta and toss with a small amount of Italian salad dressing. Add vegetables and toss. Add pesto and toss until pasta and vegetables are coated with pesto.

Serve with additional grated Parmesan cheese.