Chefs Jon Kaelin and Kir Hollenback shared this mouthwatering recipe with us at the Old Louisville Fresh Stop Market June 23, 2016. We hope you enjoy it!
Fill a medium pot 3/4 of the way with water and set on medium-high heat. Dice onion, red pepper, and chop green onions. Slice zucchini and squash, salt and pepper to taste. Once the water is boiling, add the pasta. Cook it for 8-10 minutes or until tender. Strain the pasta and run cold water over it then place it in the fridge to continue cooling.
Place a medium sized sauté pan on medium-high heat on the stove. Once it's warm, add olive oil and sear squash and zucchini. Once they get color, flip them. Then let them cool. Next, add onions and peppers to the pan and cook them until they're tender. Chill them.
Once all the ingredients are chilled, place them into a mixing bowl. Add pesto and mix them all together. Serve chilled, and garnish with chopped green onions.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.