Creamy and tart, this pasta is good piping hot or chilled. In the photo, I used spiralized summer squash for the noodles, but with a pesto like this, I prefer thinner, “angel hair”-style noodles like spaghetti squash. However, you can also use spiralized zucchini, beets, carrots, sweet potato, or just about any other firm, tuber-like vegetable you might like.
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- Combine all ingredients except pasta in a bowl and mix well. Toss with the noodles to coat.