this weeks quick recipe {when you are to exhausted to cook and want something comforting}

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with everything going on this week, i managed to have one of my fav food stylist's over for dinner. i was exhausted from shooting my pilot all weekend, and almost called it off. thanks to my trusty stand buy pasta recipe i managed to pull off a great evening. i wanted to share the recipe with you. so next time you're shooting a pilot and styling non-stop {kidding} you to can look like a super star cook!{ not kidding you will look like a pro} i love this pasta and it's so delish that you cannot stop eating it...it has the quality of peanut butter it is so yummy.

it's actually a recipe from many years ago, i found it when i lived in new york in the times when i was first married. it's always comforting, and if a seasoned food stylist like vanessa loved it you will too.

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tortelinni with yellow squash and pesto {great to use the last of your basil in the garden for pesto}

3 yellow squash cut into cubes
3 cloves garlic minced
4 tablespoons olive oil
1 16 oz. box tortelinni pasta , either dried or fresh work great
1 cup toasted pine nuts
1 cup pesto {this can be prepared, i like the cibo brand at whole foods}
1/2 cup freshly grated parmesan cheese
salt and pepper

in a large skillet, mince garlic, add oil and cubed squash, saute until the squash is a golden brown.
in a large pot filled with water cook pasta until aldente reserve 4 tablespoons of the pasta water, then drain.
in a large serving bowl add the cooked squash, the pesto and toasted nuts, add about 4 tablespoons of the pasta water, then add the pasta, and cheese and salt and pepper. mix throughly and serve with extra grated cheese.

serves 8

this is a great brand of dried pasta for this dish!