Red Pepper Pasta Primavera

1 c. snipped fresh basil (or 1 c. parsley + 1 T. dried basil)
1 red bell pepper, diced
1/2 c. mayonnaise
2 T. parmesan cheese
1 T. lemon juice
1/2 t. salt
1/8 t. ground cayenne pepper
8 oz. fettuccine
3 large carrots, julienned
1 med. onion, in thin wedges
1 med. yellow squash, julienned
10 oz. cooked chicken strips

For pesto, combine in a blender container or food processor: basil (or parsley), red pepper, mayonnaise, parmesan, lemon juice, salt, cayenne, and 1/8 t. black pepper. Cover and blend or process till puréed.

Cook pasta for 6 minutes. Add carrots and onion. Return to boiling and cook for 2 min. Add squash; return to boiling and cook for 2 min. Drain pasta and vegetables. Stir in pesto; add chicken.

Toss well to combine. Serve immediately.
Serves 4.