Three Sisters Saute with Sage Pesto

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound zucchini squash, cut into bite-size, or thinly julienned
  • 3 tablespoons olive oil
  • 1 cup heirloom beans, cooked
  • 2 ears frozen sweet corn, thawed and drained
  • 1 cup chopped ripe Roma tomatoes
  • Salt and pepper
  • 1/3 cup Sage Pesto, recipe follows
  • Sage Pesto:
  • 1 cup pine nuts
  • 1 1/2 cups fresh sage leaves, firmly packed
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup olive oil
  • 1/4 cup garlic chopped
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 tablespoon fresh, mild goat cheese, optional
Directions
  • Rinse and trim squashes, julienne on a mandoline using the skins for a pasta effect or cut into bite-sized chunks or use whole baby squashes.

  • Heat oil in a large saute pan. Add squash and saute for 1 minute, then in succession tossing and stirring with each addition add beans, corn, tomatoes, then add the sage pesto stirring gently to distribute evenly.

  • Salt, only if needed and serve immediately.

Sage Pesto:
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