milk—teeth: Summer Squash Pasta with Cherry Tomatoes and PestoYield: 4 servings 4 medium summer squash 2 cups basil leaves 1/3 cup grated Parmesan cheese 1/4 cup pine nuts 1/4 cup olive oil 2 cloves garlic, pressed 1/2 teaspoon sea salt 1 cup halved cherry tomatoes 4 ounces feta cheese, crumbled Method: Using a julienne peeler (or a regular vegetable peeler for wider ribbons), slowly julienne each squash from top to bottom. Place julienned squash in a large bowl and set aside. Prepare the pesto: combine the basil, Parmesan cheese, pine nuts, olive oil, garlic and sea salt in a food processor. Pulse until a coarse pesto forms. Carefully toss the zucchini and yellow squash with the pesto. Divide among four plates. Top with the cherry tomatoes and feta cheese.

milk—teeth:

Summer Squash Pasta with Cherry Tomatoes and Pesto
Yield: 4 servings

4 medium summer squash
2 cups basil leaves
1/3 cup grated Parmesan cheese
1/4 cup pine nuts
1/4 cup olive oil
2 cloves garlic, pressed
1/2 teaspoon sea salt
1 cup halved cherry tomatoes
4 ounces feta cheese, crumbled

Method:

Using a julienne peeler (or a regular vegetable peeler for wider ribbons), slowly julienne each squash from top to bottom.

Place julienned squash in a large bowl and set aside.

Prepare the pesto: combine the basil, Parmesan cheese, pine nuts, olive oil, garlic and sea salt in a food processor. Pulse until a coarse pesto forms.

Carefully toss the zucchini and yellow squash with the pesto.

Divide among four plates. Top with the cherry tomatoes and feta cheese.

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