Dirndl Kitchen

1 Bring a large pot of salted water to a boil and cook the pasta to al dente (follow instructions on package). Drain and set aside.
2 In a large skillet, heat the oil on medium high, then add the zucchini and cook for 10 minutes or until lightly browned. Add the minced garlic and cook for another minute or until fragrant and starting to brown. Add calabrian chili paste if desired. Season with salt and pepper and set aside.
3 For the pesto, combine all pesto ingredients in a food processor (I actually use a cup and an immersion blender), and blend until smooth, 1 to 2 minutes.
4 Combine pasta, pesto, sautéed veggies, pine nuts and diced fresh tomatoes in a large serving bowl, then top with grated parm and some fresh basil leaves. Guten Appetit!