Asparagus Pizza w/ Spinach Hazelnut Pesto:
I made a whole wheat rosemary dough for the crust. Spread a good layer of the pesto over the pre-baked crust, about 1/2 C for a 12x8 (~11 in circ.) pizza. Load it up with a low moisture mozzarella, about 1 1/2 C. Top that with 1/2 bunch of asparagus cut on a bias into ~1 in pieces and toss with a little bit of oil, salt and pepper. Dust the top with parmesan. Bake until golden and bubbly. This pizza is faaaantastic!
Grilled Vegetable and Pasta w/ Spinach Hazelnut Pesto:
We simply grilled a variety of vegetables--peppers, squash, onions, tomatoes-- that we tossed in oil, salt and pepper. I grilled them in large pieces and then cut them up after they were cooked. Tossed the veg with cooked pasta and added the pesto. I did add a little more extra virgin olive oil and lemon juice to the whole thing so the pesto coated everything more easily. Kind of the perfect side for anything... or a light meal all on its own!