Recipe courtesy of Loretta Barrett Oden
Three Sisters Saute with Sage Pesto
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 667
- Total Fat
- 46
- Saturated Fat
- 7
- Carbohydrates
- 61
- Dietary Fiber
- 22
- Sugar
- 5
- Protein
- 17
- Cholesterol
- 1
- Sodium
- 629
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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:
- Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until a smooth.