Ingredients:
4 medium skinless, boneless chicken breast halves (about 3/4 pound total) 2 tablespoons pesto 2 cups finely chopped zucchini and/or yellow summer squash 2 tablespoons finely shredded Asiago or Parmesan cheese 1 tablespoon olive oil

In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes. Turn chicken; add zucchini and/or squash. Cook for 4 to 6 minutes more or until the chicken is tender and no longer pink (170ºF.) and squash is crisp-tender, stirring squash gently once or twice. Transfer chicken and squash to 4 dinner plates. Spread pesto over chicken; sprinkle with Asiago or Parmesan cheese.

Ingredients:
4 oz soft mild goat cheese at room temperature
2 oz cream cheese at room temperature
1/4 cup pesto

Stir together all ingredients with salt and pepper to taste until smooth.
Cooks' notes:
• Use spread as an hors d'oeuvre (with crackers or toasts) or as a sandwich spread.
• Spread keeps, covered and chilled, 1 week.

Ingredients:
1 cup packaged dried pasta, 1-1/12 cups veggies (broccoli, green beans, onions, red pepper, summer squash, etc.), ½ cup pesto.

Cook pasta according to package directions. About 5 minutes before pasta is al dente, place vegetables in pasta water and cook for about 5 minutes, until tender-crisp. Reserving 1 cup of the pasta water, drain pasta and vegetables. Toss cooked pasta and vegetables with pesto that's been thinned slightly with pasta cooking water.

Ingredients:
1 carrot, cut matchstick style 1 crushed garlic clove 2 tbsp. olive oil 1 green onion chopped 1 small tomato, diced 3/4 pound of scallops 3 tablespoons of dry white wine 1 tablespoon of lemon juice 1 tablespoon of pesto sauce salt and pepper to taste

In large frying pan. Heat olive oil and sauté carrot and garlic for 1-2 minutes. Add green onion and tomato. Sauté until tomato is soft. Keep heat on high and add scallops. Sauté until tender, less then 5 minutes. Add wine, lemon juice, pesto, salt and pepper. Toss quickly and serve.

Ingredients:
1/2 package of frozen Puff Pastry dough Pesto Melted butter Grated Parmesan or Romano cheese

Roll Puff Pastry very thin. Brush with melted butter and spread Pesto over it. Sprinkle with grated cheese and roll up jelly-roll fashion. Slice in thin slices and bake on lightly greased cookie sheet until golden in a 350ºF. oven. Serve hot.

Heat oven to 375ºF. Place bread on ungreased cookie sheet. Spread each slice bread with a scant tablespoon of the pesto. Top with tomatoes; sprinkle with cheese. Bake about 8 minutes or until hot and cheese is melted.

Ingredients:
1 1/2 pound of red potatoes; small, halved or quartered if large 1 pound of smoked hot sausage or kielbasa 1 pint of cherry tomatoes; halved 2 tablespoons of Red-wine vinegar 1/3 cup of pesto

In large skillet, combine potatoes with enough salted water to cover. Heat to boiling; simmer until tender. about 12 minutes. Then; place in large bowl. Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices. In skillet used to cook potatoes, saute' sausage over medium-heat until browned, about 10 minutes. With slotted spoon, transfer to bowl with potatoes; add tomatoes. In small bowl, combine vinegar, pesto, and 1/2 t freshly ground pepper; mix. Add to potato mixture; toss. Serve warm or at room temperature.