Mills came over right when I was starting dinner. She helped by making the squash into ribbons. I think she did the harder job. I just made the sauce.
I found the meal quite satisfying and tasty, while different at the same time. It was another recipe I've been meaning to try for a while. And with 15g of carbs per serving, I don't think it messed too badly with Dad's diet either.
adapted from Vegetarian Times May/June 2006
1. Shave zucchini and yellow squash into ribbons using a vegetable peeler.
2. Puree pine nuts and next four ingredients (through lemon juice) in food processor into smooth. Add tomatoes and pulse until blended.
3. Toss squash with pesto. Top with parmesan and salt and pepper to taste.