What's better than farm-stand vegetables, pasta, and homemade pesto? This is a very simple, one-bowl meal and if you use chickpea pasta, you have a pretty healthy dinner that's lower in carbs than regular pasta. I rummaged through my fridge and counter tops and selected string beans and tomatoes, but you can easily substitute a variety of vegetables. Adding fresh mozzarella could also be nice. 

Pesto Pasta with Blistered Tomatoes & String Beans
Serves two

coconut oil
olive oil
2 cups of dried pasta (I used chickpea pasta)
1 cup cherry tomatoes
1 cup string beans, halved
pesto
1 clove garlic, minced
salt
pepper
parmesan

Heat a sauté pan over medium heat, add coconut oil. Once oil is hot, add in the tomatoes and string beans, stirring occasionally, until tomatoes start to blister and separate (about five-seven minutes). 

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for eight minutes, or until tender. Drain and mix with sautéed vegetables, a generous heap of pesto to your liking, and top with a drizzle of olive oil, garlic, salt and pepper, and finish with parmesan.