Pasta With Roasted Summer Vegetables and Arugula-Basil Pesto | Oregonian Recipes

Ingredients

• 1 medium clove garlic
• 2 cups lightly packed baby arugula
• 2 cups fresh basil leaves
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/3 cup extra-virgin olive oil
• 1/3 cup toasted walnuts (see note)
• 1/4 cup lemon juice
• 1 pound small zucchini, cut into 1/2-inch chunks
• 1 pound small pattypan squash, cut into quarters or sixths
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 1 pound rotini or penne pasta