Take advantage of summer’s bounty with this pasta dish

Spokane loves pesto.

Growers who come to the Spokane Farmers’ Market say that Spokane customers are particularly enthusiastic about the combination of basil, oil, garlic, cheese and nuts, says Steve Smoot, secretary of the market association.

Here’s a recipe Smoot shared with us from a market customer who uses two vegetables abundant at the market right now.

Pasta with Pesto and Summer Squash

1 (16-ounce) package uncooked fettuccine pasta

2 teaspoons olive oil

1 pound summer squash (approximately), cut into bite-sized pieces

1/2 cup Pesto Sauce (recipe follows)

Salt to taste

4 large tomatoes, chopped

1 cup mozzarella cheese, cubed

Fresh basil sprigs for garnish

Prepare pasta as label directs and drain. (Pasta liquid may be used in preparing pesto.)

In a large skillet, heat oil and stir in squash. Cover and cook until nearly tender, stirring occasionally. Stir in salt and pesto and heat to boiling. Add tomatoes and cook a few minutes. A little water may be needed to keep vegetables from sticking. Add cheese at the last minute.

In a large bowl, toss pasta with vegetable and cheese mixture. Garnish with sprigs of fresh basil.

Yield: 8 servings

Approximate nutrition per serving: Unable to calculate due to recipe variables.

Pesto Sauce

1 1/2 cups fresh basil leaves, packed

2 tablespoons olive oil

1/2 cup parmesan or Romano cheese, grated

4 teaspoons pine nuts or walnuts

2 cloves garlic

Water

Salt to taste

In a blender or food processor finely blend basil, oil, cheese, nuts and garlic for a few seconds.

With the machine running, slowly add as much water as needed to make a smooth paste. Add salt to taste.