Summer Squash Pasta with Pesto and Chickpeas - Half Cup Habit

Ingredients

• 1 cup basil (leaves, torn)
• 1 small bunch parsley (stems removed, coarsely chopped)
• 1/4 tsp salt (sea)
• 2 large cloves garlic (coarsely chopped)
• 1/4 cup pine nuts
• 1/4 cup olive oil (plus more for cooking)
• 1 16 oz can chickpeas (rinsed and well-drained)
• 4 medium-large squash, summer
• tomatoes (cherry; halved, for serving)
• feta cheese (crumbled, for serving (leave out to make vegan))
• red pepper flakes (optional)
• pepper (cracked black, for serving)