basil pesto pasta with grilled vegetables

Serves: 4

Ingredients:
2 cups fresh basil leaves
¼ cup grated parmesan cheese
¼ cup chopped toasted walnuts
1 clove garlic, minced
½ teaspoon salt, divided
¼ teaspoon ground pepper, divided
¼ cup extra-virgin olive oil plus 2 tablespoons extra, divided
3 portobello mushroom caps, stemmed, gills removed
2 medium bell peppers (red, orange, and/or yellow), quartered
1 medium yellow summer squash, trimmed and cubed
5 spring onions , trimmed
1 ½ cups whole wheat penne pasta
2 cups zucchini
⅓ cup low-sodium canned cannellini beans, rinsed

Method:
preheat grill to medium-high. bring a large pot of water to a boil.
combine basil, parmesan, walnuts, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a food processor; pulse until finely chopped. slowly pour 1/4 cup oil through the feed tube; continue processing until the mixture is smooth. transfer to a medium bowl and set aside.
combine portobellos, bell peppers, squash, scallions, and the remaining 2 tablespoons  oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl; toss to coat.
grill the vegetables in the oven for 5 minutes, turning regularly.
cook pasta according to package directions. reserve 1/2 cup pasta water before draining. drain the pasta and place in a large bowl.
whisk 1/4 cup of the reserved pasta water into the pesto. pour over the pasta and toss to coat, adding more reserved pasta water if needed to loosen the sauce. add the grilled vegetables and beans; toss to coat well.