Pasta with Zucchini, Walnuts, and Pesto
(Chez Panisse Vegetables)
Trim and julienne some zucchini or other summer squashes, and sauté in olive oil until tender and starting to brown. Season with salt and pepper. Cook fresh noodles and add to the pan with a ladle of the pasta water or some chicken stock; some toasted walnuts, roughly chopped; and pesto sauce. Turn off the heat and toss well, taste for seasoning, and serve with grated Parmesan.