This vegan Pesto Pasta is tossed with sautéed summer squash, zucchini, and cherry tomatoes for a light and refreshing dinner that can be enjoyed all summer long.
Bring 2 quarts of water to boil and add fusilli pasta. Cook, uncovered, for 7-9 minutes until pasta is al dente. Remove from heat, strain through a colander, and set aside.
While pasta is cooking, heat oil in a large cast iron skillet over medium-high heat. Once the oil is hot, reduce heat to medium and add summer squash, zucchini, and tomatoes. Sauté, stirring occasionally, until zucchini and squash have cooked all the way through and tomatoes have begun to burst open. Remove from heat.
While vegetables are sautéing, place all the ingredients for the basil pesto EXCEPT the olive oil, in a food processor and blend until smooth. With motor running, slowly add the olive oil until it's completely incorporated.
With the vegetables still in the skillet, add pasta and pesto and stir together.
Serve immediately with toasted pine nuts and fresh basil (optional).