If you love pesto, you'll go crazy for this healthy version packed with spring veggies from Lifestyle Contributor Claire Farwell.  Easy to make, easy on the waistline!

INGREDIENTS
1 cup of chopped baby squash
1 cup of fava beans
1 cup of chopped mushrooms
1/4 cup of black pitted olives chopped
Packet of wholewheat pasta (spaghetti)
Sprinkle of vegan cheese-Daiya is good choice
1 tsp dried or fresh rosemary & 1 tsp of Braggs Amino Acids or Worcestershire sauce for mushrooms

To make pesto
2 cloves garlic
1 cup flax seed oil
1/4 cup walnuts
1/4 cup pecans
1/2 cup basil
sprinkle of chili flakes
pepper & kelp salt to season

DIRECTIONS
1. Cook pasta as directed on packet
2. Steam fava beans and squash for approx 5 minutes
3. Pan fry mushrooms on medium heat with rosemary and WS or Braggs until cooked-approx 5 minutes
4. Put pesto ingredients in blender and mix well
5. Put pasta, steamed veg/mushrooms & 2 tbsp pesto* in large bowl and mix well

Serves 4 generous portions

Savvy Scoop: Save remaining pesto in closed container in fridge for a week + or freeze in ice cube tray