Zucchini & Black Beans with Pumpkin Seed Pesto


1 large zucchini or zephyr squash 2 cups cooked black beans 1/2 cup of Pumpkin Seed Pesto

Cook and drain the black beans.  Prepare one recipe for Pumpkin Seed Pesto.  Refrigerate or freeze extras. With a food processor or mandolin slicer with julienne attachment, slice the zucchini and/or squash into sticks.  You can use a sharp knife (and some patience) if you prefer to slice by hand.  Toss all ingredients in a bowl and serve.

Alternately, you can serve this dish warm if you prefer cooked squash.  Saute or steam the squash, then remove from heat and mix in the beans and pesto.