Pasta with Pesto My Way

Ingredients

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

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