Blogger Brooke McLay from Cheeky Kitchen creates a quick, delectable pasta salad with zucchini, lemon and a sprinkling of pine nuts.
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Add more Mediterranean flair by tossing in some sliced kalamata olives and a can of Progresso® cannellini beans, drained.
Basil sprigs and lemon slices make a pretty garnish for this pasta salad.
Toast the pine nuts to bring out their flavor. Sprinkle nuts in ungreased heavy skillet. Cook over medium heat about 5 minutes, stirring frequently, until nuts begin to brown, then stirring constantly until golden brown.
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