Pesto Pasta

Cook up your pasta. Saute your veggies--diced or sliced peppers, onions, zucchini, pea pods, summer squash, and baby tomatoes are all great.

Prepare your pesto. I don't know exact measurements so you'll have to experiment until it tastes right to you. Here is what I do:

I start out with about 4 cups of packed basil leaves, 1-2 cloves minced garlic, 1/4-1/2 cup pine nuts, and 1 cup+ grated parmesan. Start blending together in a cuisnart while slowly pouring olive oil in until a smooth sauce is created. Taste it. Does it need to be richer? Add more nuts and cheese. Is it too thick? Add more olive oil. Too runny? Add more cheese, nuts, and basil if you have any. Does it need more garlic? It should be thick enough to scoop a spoonful and hold the spoon upside down without it all running off the spoon. It will thicken as it sits, so if it is close to this consistency, you've probably got it just right.

Throw everything together. You can add chopped olives too. This is great the next day as a cold pasta salad!

Depending on the amount of pasta, you may have pesto left over. Put it on bread, pizza, fish, chicken...