I hope you love it like I and my family did!
13 oz. box of pasta (or your preference, I used whole wheat thin spaghetti)
Summer Squash (about 6 - 8 of any variety, sliced 1/4" thick lengthwise)
Olive Oil, Salt, and Pepper
1 - 2 Cups Basil leaves
1/4 Cup Parmesan Cheese (the real stuff)
Garlic (your preference, but I used 2 large cloves)
2 Tablespoons fresh Lemon Juice
1/8 - 1/4 Cup Extra Virgin Olive Oil (start with the least then add more depending on your desired consistency)
Start the water for the pasta.
Slice the squash, slather (don't you just love that word?) with olive oil then salt and pepper to your taste. If you haven't already, start cooking the pasta.
Go heat the grill and load it with the squash. Grill for 5 minutes on low heat.
Turn and grill another 3 minutes or until both sides have nice grill-marks on both sides.
The pasta should be cooked by now, drain it, and pour a little olive oil over it to keep it from sticking together.
Make the Pesto. Start by placing the leaves, cheese, and garlic in the food processor and process until well chopped. Add the lemon juice and olive oil and blend together until creamy looking.
Serve by placing pasta on a plate, top with some squash slices and a dollop of Pesto.
The name of the recipe? I don't know. How about, "Heaven on a Plate"?