This recipe can easily be adapted to include any vegetables you have on hand.
I recently found myself with a surplus of basil and parmesan in my refrigerator. Pesto came to mind. I like this subtle riff with the addition of pistachios. While I served it with a winter squash, this pesto pasta would also go well with any summertime veggies, especially raw, thinly sliced summer squash or hearty chunks of heirloom tomato. I love it when my refrigerator leads the way.
(Includes 1/2 teaspoon added salt)