Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your preferred pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. When done, taste to ensure it has a firm bite and then drain the pasta in a colander, reserving a little pasta water for later use if needed.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to get hot, shimmering slightly but not smoking, which should take about 1-2 minutes.

Add chopped summer vegetables—like zucchini and bell peppers—into the skillet with the hot oil. Sauté for 5-7 minutes, stirring frequently until the vegetables are crisp-tender and vibrant in color.

After the vegetables are just right, lower the heat and add the drained pasta to the skillet. Pour in your prepared pesto, ensuring you coat the pasta and vegetables thoroughly. Toss everything together for 2-3 minutes.

Once combined, remove the skillet from heat. Serve your Pesto Pasta with Summer Vegetables immediately, garnished with freshly grated parmesan if desired.