Summer Squash with Pasta and Pesto

Make one batch of pesto (recipe below) and set aside. Bring a pot of water to boil, and add 12 ounces of pasta -- I use wide egg noodles -- and cook until al dente. In the meantime, chop 3 or 4 summer squashes of choice (zucchini, Zephyr, yellow squash or pattypan), and sauté in a little olive oil with a clove or two of chopped elephant garlic. (A finely chopped onion would be good, too.) Once the squash is just tender, add the drained pasta to the vegetables, gently stir in the pesto, and serve with freshly-grated parmesan cheese.

Or if you want to get a little more decadent, rather than the pesto, you can add about 1-1/2 cups half 'n half to the vegetables and heat through, before adding pasta. Then season with salt & pepper, and stir in some freshly grated parmesan until melted. Serve with more parmesan at the table.

PESTO:

One bunch basil
1-2 cloves elephant garlic
1/4 cup pine nuts or pecans
1/2 cup parmesan cheese
1/4 cup olive oil
salt, to taste

In a food processor, finely chop the nuts together with the parmesan cheese. Add garlic and basil leaves, and chop finely again. Slowly drizzle in the olive oil while the machine is running -- you'll need to stop it occasionally, to scrape the pesto from the sides of the bowl. Add salt, if desired.