Pesto pasta with veggies

Heat a large pot of water
When it begins to boil, add the pasta and fresh peas
Cook for about 10 minutes, until the pasta is soft

Meanwhile, in a saute pan, heat oil and sauté 1/2 of a small onion sliced.
After the onion begins to brown, add sliced yellow squash. Be careful to cook the squash gently, not too hot, so the squash stays firm.
Add a handful of chopped walnuts. If your pesto is frozen, add it now to begin to soften it.

Drain the pasta and peas and return them to the large pot.
Add the vegetable-pesto mixture to the pasta and peas. If you are using fresh pesto, add it now.
Mix until the pesto coats everything uniformly.

In the sauté pan, heat a small portion of oil. Add the leftover steak (already cooked), chopped into bite size pieces. Portion out the pasta into the sauté pan, to heat the steak, enough for the hunter to eat.

While the steak heats, portion out the kids plates to allow the pasta to cool before it is served.

Top with crumbled feta and fresh diced tomatoes.

kids portion - no meat

Hunter's portion, in the sauté pan before toppings added