Skillet Pasta with Cashew-Sunflower Pesto, Butternut Squash, Roasted Veggies (for 2)
For this summery vegetarian dish, dinner prep is real easy: heat 1-2 tablespoons oil in a large skillet, add the pesto pasta (includes bowtie pasta, roasted squash and assorted veggies like eggplant, bell peppers, and yellow squash) and reheat (stirring) until hot. For those who like it creamy, add a jigger of light cream near the finish. (The dish can also be microwaved.)
Our hand made pesto is made with fresh garlic, basil, spinach, cashews, walnuts, sunflower seeds, olive and canola oil, and Parmesan.