Pesto Squash Noodles and Spaghetti | True Citrus

Ingredients

• <p><strong>For the Pesto:</strong></p>
• 2 c <p>packed fresh arugula and/or basil, tough stems removed</p>
• 1/2 c <p>sliced shelled pecans</p>
• 1/2 c <p>freshly grated Parmesan cheese</p>
• 2 <p>medium garlic cloves, peeled and roughly chopped</p>
• 1/4 tsp <p>salt</p>
• 1/2 c <p>extra virgin olive oil</p>
• 1 True Lemon
• <p>Freshly ground black pepper, to taste</p>
• <p><strong>For the squash noodles and spaghetti:</strong></p>
• 1 <p>medium zucchini, julienne</p>
• 1 <p>medium yellow squash, julienne</p>
• 1/3 lb <p>(a little over 5 ounces) spaghetti</p>
• <p><strong>For the burst tomatoes:</strong></p>
• 1 pt <p>cherry tomatoes</p>
• 2 tbsp <p>olive oil</p>
• <p>Dash red pepper flakes</p>
• <p>Dash salt</p>