Walnut Pesto Pasta

With Summer Squash, Cherry Tomatoes & Kalamata Olives

Pesto:

1/2 Cup Walnuts

1 Cup Basil Leaves, tightly packed

1/2 Cup Olive Oil

2 Tbsp. Nutritional Yeast

1 Garlic Cloves

1/4 tsp. Salt

Roast walnuts in a 350 degree oven for 7-10 minutes. Let cool.

Pulse the garlic in a food processor.

Next, add the walnuts and pulse until coarsely chopped. Scrape down the sides.

Then, add the salt, yeast, basil and slowly drizzle in the olive oil and process till smooth. Do not over mix.

Pasta:

1 16 Oz. Box Penne (or pasta of choice)

1 Yellow Zucchini, quartered lengthwise, sliced

1 Green Zucchini, quartered lengthwise, sliced

1 Cup Cherry Tomatoes, halved

1 Cup Olives, halved

Cook pasta in salted water and drain.

Meanwhile, sauté zucchini in a large pan till tender.

Add all ingredients to a large bowl (or pan if it's big enough) and mix well.

Serve or chill.

I hope you enjoy!