Serves:  6

Sage Pesto:

• 1/4 cup olive oil
• 2 Tbs. minced garlic
• 1/2 cup packed fresh sage leaves
• 1/4 cup fresh parsley
• 1/2 cup pine nuts, toasted
• 1/2 tsp. salt
• 4 tsp. fresh lemon juice

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• 1 tsp. vegetable oil
• 1 medium zucchini, thinly sliced lengthwise with mandoline or box shredder
• 1 medium yellow squash, thinly sliced lengthwise with mandoline or box shredder
• 1 cup cooked or canned beans (black, anasazi, Appaloosa, calypso)
• 1 cup chopped fresh tomatoes
• 1 cup roasted corn kernels
• Fresh sage leaves, for garnish

Directions:

• To make Sage Pesto: In food processor or blender, combine all pesto ingredients and process until smooth. Set aside.
• In large nonstick skillet, heat oil over medium heat. Add squash ribbons, beans, tomatoes, corn and 1 heaping Tbs. of sage pesto. Cook, stirring often, until squash is tender and mixture is heated through, about 5 to 8 minutes.
• Transfer mixture to large bowl, garnish with sage leaves and serve remaining pesto on the side.
  

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