12 oz. Pappardelle's Tuscan White Bean Ravioli
1 zucchini, halved and sliced into half moons
1 yellow crookneck squash, halved and sliced into half moons
1 bunch scallions, sliced into 1-inch pieces
1 (7 oz.) container Pappardelle's Sun-Dried Tomato Pesto
1 tablespoon Bella Sol California Extra Virgin Olive Oil
Sea salt & pepper, to taste
Optional: Top with pan-seared scallops or grilled shrimp.