Orzo with Squash

When you are fortunate enough to have an abundance of squash in the garden, this a nice way to serve it.

• ½ lb orzo
• 1 T olive oil
• salt and pepper to taste
• ½ stick butter
• 2 small yellow squash, sliced thin
• 2 small zucchini squash, sliced thin
• 1 small onion, chopped 
• ½ c pesto
• 4 ozs almonds, toasted and chopped

Cook orzo according to directions, drain and place in a large bowl.  Drizzle with oil and mix to coat.  Set aside.

In a large skillet, place the butter, onion and the squashes and season with salt and pepper and cook for about three minutes.   Remove from heat and add the squash to the bowl of orzo.

Drizzle pesto and almonds over orzo and serve.

Pesto

• 1 ½ c basil, packed
• 4 garlic cloves, minced
• ¼ c pignoli nuts
• ¼ c parmesan cheese, freshly grated
• 1/8 c olive oil
  

Place basil, garlic pignoli nuts and parmesan in a food processor and process.  Place in a bowl and mix in oil.