Vegetable Pesto Pasta - cooking recipe

Ingredients

1 (8 ounce) package ziti pasta or (8 ounce) package rotini pasta, cooked
2 cups loosely packed fresh basil
1/2 cup grated parmesan cheese
1/2 cup pine nuts
2 cloves garlic, minced
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1/3 lb asparagus, cut into quarters
1/3 lb green beans, cut into thirds
1/3 lb zucchini, halved lengthwise and sliced

Preparation

Make the pesto by pureeing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
Heat the 1 Tbs oil in a skillet over medium heat and saute the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
Toss the pasta with the pesto-vegetable mixture and serve.