Mediterranean Pesto Pasta with Summer Squash

by Eric Lonergan

serves 8

1 cup olive oil, plus 1 1/2 tablespoons
2 cups fresh basil leaves
4 sprigs fresh thyme
2 tablespoons roasted almonds
6 tablespoons Parmesan cheese (and more grated to serve with the pasta)
2 teaspoons ground nutmeg
2/3 cup Greek yogurt
4 cloves garlic
1/2 teaspoon salt (or more, to taste)
1 teaspoon Cayenne pepper (more or less to taste)
1 cup dry white wine
1 onion, chopped
3 medium zucchini, sliced
3 medium yellow squash, sliced
1 pound pasta, such as fusilli, corkscrew or even potato gnocchi

Combine all ingredients up to the wine in a food processor, then bring to a boil and simmer over low heat for 10 minutes. Add the wine and keep simmering for 3 to 4 more minutes. Reserve.

Sauté onion and squash in 1 1/2 tablespoons olive oil until the squash is tender, 5 to 10 minutes. Reserve.

Boil salted water and add fusilli. When pasta is al dente, drain, add to the sauté pan, stir in the sauce and serve with grated Parmesan.

This spicy pasta goes well with roast chicken.

You can use about 2 pounds ofany seasonal squash as a substitute.