Three Sisters Saute with Sage Pesto

  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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  • 1 pound zucchini squash, cut into bite-size, or thinly julienned
  • 3 tablespoons olive oil
  • 1 cup heirloom beans, cooked
  • 2 ears frozen sweet corn, thawed and drained
  • 1 cup chopped ripe Roma tomatoes
  • Salt and pepper
  • 1/3 cup Sage Pesto, recipe follows
  • 1 cup pine nuts
  • 1 1/2 cups fresh sage leaves, firmly packed
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup olive oil
  • 1/4 cup garlic chopped
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 tablespoon fresh, mild goat cheese, optional


Step 1

Rinse and trim squashes, julienne on a mandoline using the skins for a pasta effect or cut into bite-sized chunks or use whole baby squashes.

Step 2

Heat oil in a large saute pan. Add squash and saute for 1 minute, then in succession tossing and stirring with each addition add beans, corn, tomatoes, then add the sage pesto stirring gently to distribute evenly.

Step 3

Salt, only if needed and serve immediately.

Step 4

Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until a smooth.

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