A delightful and vibrant pasta dish that combines tender ribbons of farfalle with the fresh flavors of summer squash and fragrant basil pesto. It’s a celebration of seasonal produce in a simple, satisfying meal.

Why You’ll Love This Recipe

Seasonal flair: Showcases summer squash for a bright, garden-fresh taste.
Quick & easy: Ready in about 30 minutes—perfect for weeknight dinners.
Customizable: Works beautifully with any short pasta and your favorite pesto variety.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Summer squash (e.g., zucchini and yellow squash), sliced
Fresh basil pesto (homemade or store‑bought)
Farfalle (or other short pasta)
Olive oil
Garlic, minced
Salt and fresh‑ground black pepper
Lemon juice (optional bright note)

Directions

Cook the pasta
Bring a large pot of salted water to a boil. Add farfalle and cook until al dente per package instructions. Reserve about ½ cup of the pasta water before draining.
Sauté the squash
In a large skillet over medium-high heat, warm olive oil. Add garlic and summer squash slices. Sauté 5–8 minutes until tender and lightly golden. Season with salt and pepper.
Combine pasta and pesto
Add the drained pasta to the skillet with the squash. Stir in pesto and ¼–½ cup of reserved pasta water to create a silky sauce. Toss well to coat evenly.
Adjust & serve
Taste and adjust seasoning, adding more pesto or a squeeze of lemon juice if desired. Serve warm, optionally garnished with extra basil or Parmesan.

Servings and Timing

Serves: 4
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Add protein: Stir in grilled chicken, shrimp, white beans, or crispy pancetta for added substance.
Vegan option: Use dairy-free pesto and nutritional yeast instead of cheese.
Gluten-free swap: Substitute chickpea, lentil, or brown-rice pasta.
Extra veggies: Add cherry tomatoes, peas, mushrooms, or bell pepper to enrich flavor and texture.

Storage/Reheating

Fridge: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently on the stove with a splash of water or in the microwave, stirring occasionally.

FAQs

What type of pasta is best for this dish?

Bowtie (farfalle), fusilli, penne or casarecce are ideal since their shapes hold sauce well.

Can I use store‑bought pesto?

Yes—use good-quality pesto (basil, cashew, or even arugula), adjusting quantity to taste.

How can I make this vegan?

Use dairy-free pesto and substitute nutritional yeast for cheese. Ensure your pesto has no cheese.

Can I prep this in advance?

Yes. Make pesto ahead. Cook squash and pasta midweek—it all comes together quickly at meal time.

How do I avoid mushy squash?

Saute squash until just tender and lightly golden—about 5–8 minutes—to keep it crisp.

Can I enjoy this as a cold pasta salad?

Absolutely—serve chilled or at room temperature. Add extra olive oil and fresh veggies like tomatoes or peas.

How much pesto should I use?

Start with ¼ cup plus more to taste. Adjust based on pesto strength and personal preference.

How do I prevent the sauce from being too dry?

Reserve pasta water and gradually add until the sauce reaches a glossy consistency.

Can I add cheese?

Yes—grate in Parmigiano-Reggiano or pecorino when serving, unless making a vegan version.

Is it gluten-free?

It can be—use a gluten-free pasta like chickpea or brown rice.

Conclusion

This Farfalle with Summer Squash & Pesto brings together seasonal vegetables, flavorful pesto, and hearty pasta into a fast, satisfying summer meal. It’s as easy to adapt as it is to enjoy—add proteins or extras for variety, or keep it light and vibrant. Whether your aim is simplicity, nourishment, or elegance, this recipe delivers with freshness and ease.