Super-Awesome Summer Pasta!

Here's a really quick and really tasty dish that's great for entertaining. I made it over the weekend and my friends were delighted.

You need:
A box of whatever pasta you like, cooked according to package directions
5 tablespoons of olive oil
3-4 cups of seasonal veggies, cut up. (I use whatever I can find at the farmer's market. This last time I used summer squash, sweet onion, sweet peppers, portabella mushrooms, broccoli and heirloom tomatoes. It doesn't matter what you use; it will be good, I promise!)
2 tablespoons of pesto (You can use store-bought, just make sure its vegan!)
A handful of fresh oregano

Heat one tablespoon of olive oil in a skillet. Saute your veggies until they look bright and are still nice and crisp. Don't over-cook them! Wisk together the remaining oil and the pesto, and toss it together with the pasta and cooked veggies. Garnish with some fresh oregano and voila! That's it. It really makes a colorful and elegant dish with minimal work. Serve with bread and a salad for a complete dinner. I paired it with a Chateau St. Michelle Reisling.

Feel free to share this or any of my recipes!
~De.