Seasonal Pasta with Pecan Pesto

Totally inspired from my Farmer's Market Cooking Class yesterday! I used seasonal vegetables bought at the market.

My seasonal Vegetables:
Onion sliced
Garlic minced
Yellow pepper sliced
Zucchini chopped
Tomato diced

Pecan Pesto:
2 Cups of basil
2 Cloves of garlic minced
Olive oil (to mix)
1/3 Cup pecans
salt and pepper
- puree in a blender

Directions:

Blanch vegetables (starting with the hardest ones) to equal parts olive oil and a cup of water. Simmer well-seasoned vegetables until desired tenderness and add a couple dashes of red pepper flakes. Add cooked pasta (2 cups uncooked) and pesto (about 2 tablespoons). Mix well and top with your choice of protein.