1/2 c. pine nuts (optional)
1/4 c. olive oil
3 to 4 med. Crook Neck squash, cut into 1/2 inch cubes
1/2 lb. linguine
1 c. Pesto
1/4 c. finely slivered basil

PESTO:

2 c. fresh basil leaves
1/2 c. parsley
1/4 c. pine nuts (optional)
2 cloves garlic, peeled and chopped
1/4 tsp. fresh ground pepper
1/2 c. olive oil
4 tbsp. grated Parmesan cheese

Preheat oven to 375 degrees. Place pine nuts on a baking sheet and place in oven for 5 to 7 minutes. Place oil in skillet, over medium heat. Saute squash until lightly browned. Cook linguine according to package instructions. Drain reserving 3 tablespoons cooking liquid. Return linguine to pot with liquid and toss well with Pesto. Top each serving with squash, slivered basil, and pine nuts.