Pasta with Pesto My Way

Ingredients

• ¾ pound rotini or penne
• 6 ounces green beans
• Toasted bread-crumb topping for pasta
• 2 medium zucchini
• ½ pound boiling potatoes
• 1 cup Kemp?s pesto
• 1 pint cherry tomatoes
• + 3 more ingredients
• • 1 tablespoon olive oil
  • 2 ears corn
  • an adjustable-blade slicer with ¼-inch julienne attachment

Cut zucchini into thin rounds with slicer. Fit slicer with julienne attachment and cut potatoes into 1/4-inch-thick matchsticks. Start cooking rotini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) according to package instructions. Six minutes before pasta is done...

View full recipe at Epicurious