Name: Pasta with Pesto My Way
Cook time: 50 min
Total time: 50 min (includes making pesto)
Yield: Makes 6 servings
Ingredients: 2 medium zucchini (about 1/2 pound total); 1/2 pound boiling potatoes, peeled; 3/4 pound rotini or penne; 6 ounces green beans, trimmed and halved (about 1 1/2 cups); 2 ears corn, kernels cut off (about 1 1/2 cups); 1 tablespoon olive oil; 1 pint cherry tomatoes (12 to 14 ounces); 1 cup Kemp's pesto; Toasted bread-crumb topping for pasta; an adjustable-blade slicer with 1/4-inch julienne attachment

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Pasta with Pesto My WayRomulo Yanes

For the pesto mixture, executive food editor Kemp M. Minifie switches from pine nuts to pumpkin seeds or sunflower seeds, and she incorporates flat-leaf parsley in with the basil. To top it all off she adds homemade bread crumbs. It's not quite Italian anymore, but it works.

Recipe notes

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