Pesto sauce: Alluring Italian fare

Basil Pesto with Pasta and Summer Vegetables 

Ingredients
2 cups roughly chopped basil
2 cloves of garlic
1/4 cup chopped walnuts (or pine nuts)
1/3 cup parmesan cheese
1 zucchini
1 large bell pepper
1 Lb pasta of your choice, cooked according to package directions
1-2 cups cherry or grape tomatoes cut in half 

Originating in northern Italy, pesto is a basil-based sauce that can accompany anything from sandwiches to grilled veggies to pasta. Though traditionally made by crushing the ingredients with a mortar and pestle, from which pesto got its name, it is common practice to use either a food processor or blender. It may sound impressive, but in fact this pesto dish is easy to make and can serve four people for about $10. 

Pesto Directions:

Roughly chop basil, garlic and walnuts and put them in the food processor. Turn on and slowly stream in the olive oil. Next add 1/3 cup parmesan cheese to the mixture. Blend until all the ingredients come together to form a thick sauce.  

Vegetable Prep:

Place the bell pepper over the open flame of the gas stove (alternatively you may roast in the oven). Using tongs, rotate the pepper every few minutes until the outside is charred. Remove the pepper from flame and place it in a small paper bag or other sealable container to steam for about 10 minutes. Once the pepper is cool, the skin should be loose and easy to peel away. After the pepper is peeled and the seeds are removed, slice it into 1/4-inch-wide strips.  

Slice the zucchini in half, lengthwise. Remove both ends and slice in 1/4-inch pieces. Add about a tablespoon of olive oil to a small skillet over medium heat. Once the oil is hot, add the zucchini slices. Sautee for three to five minutes or until zucchini starts to soften.  

Assembly:

Place cooked pasta, pesto, zucchini, roasted bell pepper and halved tomatoes in a large bowl. Toss until pasta has an even coating of sauce. Garnish with extra walnuts, tomatoes and parmesan cheese.