Big handfuls of fresh basil leaves and flat-leaf parsley make the basis of this pungent "dry" sauce. Walnuts, olives and cheese add richness and depth of flavor, and cherry tomatoes provide a bright, juicy sweetness. The pesto can be made in the food processor, or simply by chopping everything, depending what kind of texture you like. I like to keep it on the rough side, with distinct bits of olive and walnut, and coarse-grated cheese.

In this recipe I mix the pesto with pasta, making a dish that can be eaten hot, or served at room temperature as a pasta salad. The pesto could also be spread on foccacia when you're making a sandwich, or added to a salad, or simply served with crostini as an appetizer.

Use a pasta that has a sturdy but interesting shape, something that will catch the sauce well.

1 1/2 Tbs. olive oil
1/2 large onion, chopped
3 cloves garlic, finely chopped
salt and pepper to taste
3/4 cup chopped basil leaves, packed
3/4 cup chopped flat-leaf parsley, packed
1/2 cup lightly toasted walnut pieces
1/2 cup pitted Kalamata olives
1-2 Tbs. red wine vinegar
1/3 cup coarsely grated Parmesan cheese, more for the table
2 cups red and yellow cherry tomatoes, halved
1 lb. tacconi, or other sturdy, curly pasta

Heat half a tablespoon olive oil in a non-stick pan or wok, and sauté the chopped onion and one clove of chopped garlic with a pinch of salt, stirring over high heat for about five minutes or until the onion is softened and coloring. Set this aside.

Chop the basil, parsley, walnuts and olives to a texture you like, or combine them all in a food processor along with the remaining garlic and olive oil, and pulse very briefly. Do not turn all this into a mush - the sauce needs to have a chopped feel rather than a blended one.

Scrape the pesto out into a bowl, taste and stir in salt and pepper, as well as some wine vinegar, a few drops at a time, until you have the taste you like.

Cook the pasta in well-salted water until it is al dente, drain it and toss it with the pesto. Sprinkle in the Parmesan cheese and toss again, then add the cherry tomatoes. Taste, and make a final adjustment in salt if needed.

Serve this pasta hot, with additional cheese passed at the table, or at room temperature as part of a buffet. It also makes a nice picnic dish.

Serves 5 - 6.

NOODLE SALAD WITH GINGER-SESAME SAUCE

Although I call this a salad, it's equally nice served as a hot dish. But don't reheat it: eat it cold the next day as a salad - it's a good one. Serve fruit for dessert, and have an easy, healthy summer meal.

the marinade:

2 Tbs. fresh minced ginger
1 large clove garlic, minced
5 Tbs. rice vinegar
3 Tbs. soy sauce
1 1/2 Tbs. sesame oil
1 1/2 Tbs. dark sesame oil
1/2 tsp. salt, more to taste

the salad:

1 lb. slender green asparagus
1/2 lb. yellow zucchini
4 medium carrots
1 bunch green onions
1/2 bunch cilantro
2 Tbs. toasted sesame seeds
1/4 cup chopped, toasted almonds
1 lb. tagliatelle, spaghettini, or other thin pasta

Whisk together all the marinade ingredients and set them aside in a bowl. The ginger and garlic will impart their flavors to the oils as you prepare the vegetables.

Snap off the tough ends of the asparagus, and cut them in 1 1/2" pieces. Cut the zucchini and carrots into thin strips or matchsticks, of comparable size. Trim and thinly slice the green onions, and roughly chop the cilantro - you should have at least a cup.

Steam the carrots for about a minute, then add the asparagus and zucchini and steam for about three more minutes, or just until the vegetables are barely tender. As soon as the vegetables are ready, put them in a large, warm bowl and pour the marinade over them.

Meanwhile, cook the noodles in a large pot of briskly boiling salted water, just until they are al dente. Drain them and add them to the vegetables and marinade. Lift and toss gently until everything is well mixed together, then add most of the green onions and cilantro, as well as the sesame seeds and chopped almonds. Lift and turn a few more times, then pour the noodles out onto a big, warm platter and scatter the remaining green onions and chopped cilantro over the top. If you prefer, you can garnish the plate with whole branches of cilantro, a very pretty look. Serve at once.

If you intend this only as a cold dish, then allow it to cool before mixing in the cilantro and green onions.

Serves 6.

CORN AND ZUCCHINI WITH CHERRY TOMATOES

Zucchini and corn pair up so agreeably that you find them together in many dishes. The Mexican dish called calabacitas is one of the simplest, and always good. Here is a version of that with raw cherry tomatoes added to the lightly cooked vegetables. Lemon juice gives it a tart edge, the corn and tomatoes are sweet, and one jalapeño pepper adds some spice.

Eat this hot, or cool as a salad.

2 lbs. green zucchini
1 Tbs. olive oil
1/2 large onion, finely chopped
salt and pepper to taste
3-4 ears sweet corn, sliced off the cobs
1 large jalapeño pepper, seeded and minced (adjust quantity to taste)
1 Tbs. fresh lemon juice, more to taste
1/2 cup chopped fresh cilantro, packed
1 cup red and yellow cherry tomatoes, halved

Wash the zucchini, trim them and halve them lengthwise, or quarter them if they are large, then cut crosswise into 1/2" slices.

Heat the olive oil in a non-stick wok or pan and sauté the onion in it for about a minute, then add the zucchini and a good pinch of salt and continue stirring and tossing over high heat for about 6 or 7 minutes, just until the zucchini is barely tender. Add the corn kernels and the minced jalapeño and cook another 2 to 3 minutes. Season with more salt to taste, some black pepper, and lemon juice.

Remove the corn and zucchini mixture from the heat and stir in the cilantro, then the cherry tomatoes. If you are planning to serve this at room temperature or cold, allow it to cool before adding the cilantro and tomatoes. Taste, correct seasoning, and serve.

Serves 6.