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