Pesto Primavera

Ingredients

• 1 cup carrots sliced
• 1 cup tomatoes dried cut into fourths
• 16 ounce pasta 
• 0.3 cup ruth's pesto 
• 8 servings pinenuts 
• 1  bell pepper red cut into thin strips
• 3 quarts water 
• 2  baby squash yellow cut into thin strips

Equipment

• dutch oven

Directions

1. Bring water to a boil in a large Dutch oven; add carrot, tomato fourths, and linguine, and cook 8 minutes.
2. Add squash and bell pepper; cook 2 minutes.
3. Drain well, and stir in 1/3 cup Ruth's Pesto.
4. Sprinkle with pine nuts, and serve immediately.