Cheese tortellini with two types of pesto, squash, and zucchini.
Set a pot of water to boil.
Slice or dice your summer squash and zucchini.
Get out a deep skillet and add olive oil. Add your sliced squash and zucchini to the pan.
When the squash and zucchini begin to cook down, add both pestos and the cayenne pepper. Stir.
Add tortellini to salted boiling water for about 3-5 minutes.
When the squash and zucchini are almost cooked completely, add the tortellini to the skillet with the squash, zucchini, pesto, and seasonings. Add some salt.
Add chicken broth to the skillet, stir and bring to a boil. Once boiling, reduce heat and cover for about 5-10 minute, or until the pasta is cooked through. Add a little more salt if needed to taste.
Let cool slightly. Serve with parmesan cheese grated over the pasta.