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Pesto Primavera

Yield 8 servings
Rower Ruth Davidon captures the season's freshness in her Arlington, Virginia, kitchen with this vegetable-packed dish.

Ingredients

  • 3 quarts water
  • 1 cup sliced carrot
  • 1 cup dried tomatoes, cut into fourths
  • 1 (16-ounce) package linguine
  • 2 yellow squash, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 1/3 cup Ruth's Pesto
  • Pine nuts

How to Make It

  1. Bring water to a boil in a large Dutch oven; add carrot, tomato fourths, and linguine, and cook 8 minutes. Add squash and bell pepper; cook 2 minutes. Drain well, and stir in 1/3 cup Ruth's Pesto. Sprinkle with pine nuts, and serve immediately.