Vegetable Pesto Pasta

• 1 (8 ounce) package ziti pasta or (8 ounce) package rotini pasta, cooked
• 2 cups loosely packed fresh basil
• 1/2 cup grated parmesan cheese
• 1/2 cup pine nuts
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• 1/3 lb asparagus, cut into quarters
• 1/3 lb green beans, cut into thirds
• 1/3 lb zucchini, halved lengthwise and sliced

1. Make the pesto by pureeing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
2. Heat the 1 Tbs oil in a skillet over medium heat and saute the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
3. Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
4. Toss the pasta with the pesto-vegetable mixture and serve.

pasta, fresh basil, parmesan cheese, pine nuts, garlic, extra virgin olive oil, extra virgin olive oil, quarters, green beans, zucchini

Taken from www.food.com/recipe/vegetable-pesto-pasta-97352 (may not work)