How to cook

1. In a large pot of boiling, salted water, cook pasta, 7 to 8 minutes. Strain the pasta and cool completely under running water. Coat the pasta with 2 TB oil and set aside.

2. In a high-speed blender, blend the basil, walnuts, lemon juice, zest and cayenne on high speed. In a steady stream, add ½ cup oil. Season the pesto with salt and pepper.

3. In a medium bowl, toss the squash with remaining oil and season with salt and pepper.

4. In a preheated cast iron grill pan, add the squash and grill until soft, 6 to 8 minutes. Allow the squash to get good grill marks; do not over mix the squash. Mix in the green beans and continue cooking for 2 to 3 minutes.

5. Mix the pasta and grilled vegetables then season to taste with the pesto. Transfer to a serving platter and garnish with basil leaves & dollops of caviar.