Linguine with Vegetables

1 lb. linguine, uncooked
1/2 cup chopped cilantro
1/8 cup chopped mint
1/4 cup grated Parmesan cheese
5 Tbsp. olive oil, divided
Salt and pepper, to taste
1 cup fresh peas
2 cloves garlic
1 cup sliced sweet onion
1 cup. diced yellow squash
1 cup diced zucchini
1 (12 oz.) can crushed tomatoes
1/2 cup diced fennel bulb

To Make Pesto- In a blender or food processor, purée the cilantro, mint, Parmesan cheese, and 3 Tbsp. of oil. Add salt and pepper to taste.   Set aside.

For Vegetables- Blanch the peas in boiling water for three minutes; drain; rinse in cold water. Heat a large pot over high heat. Add the remaining 3 Tbsp. of oil, garlic, and onions, and mix well.

Add the peas and other vegetables, except the tomatoes, and continue cooking over very high heat until the vegetables are tender.

Add the tomatoes and season with salt and pepper. Remove the pot from the heat.

For Pasta- Cook the pasta according to package directions; drain. Toss the pasta with vegetables over low heat, mixing in half of the herb pesto mixture.

Serve with a spoonful of pesto, and garnish with Parmesan cheese and springs of cilantro.

Makes eight servings.