Pesto Penne Primavera

this is an amazing dinner! i was totally shocked how fresh pesto can make something taste so good. i finally got to make my own now that i have a food processor/blender. this dish can be made with any veggies you like. i added zucchini and red pepper. i would of loved to add aspragus,roasted red peppers and greek olives with feta maybe! 
i linked this recipe up with eat at home she has a post about fresh herbs which i love and i'm going to start growing my own again.

Basil-

1 cup fresh basil leaves
2 cloves garlic, minced
1/4 cup pine nuts
1/2 cup Parmesan cheese
1/4 cup olive oil
2 tablespoons lemon juice

4 cups mini penne pasta

1 tablespoon olive oil

1 tablespoon olive oil

1/4 cup pine nuts

1/2 cup sliced zucchini

1/2 cup red pepper

Directions:

1. Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside.

1. Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.

1. Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the zucchini and red pepper to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine.