Spring Green Pasta with Parsley Walnut Pesto

INGREDIENTS

For the Parsley Walnut Pesto

2 cups

fresh parsley

1/2 cup

toasted walnuts

1/2 cup

grated parmesan or romano

garlic cloves

zest of 1 lemon

juice of ½ lemon

salt and pepper

1/2

to ¾ cup of olive oil

For the Pasta

1/2 lb

spaghetti or linguine

medium zucchini julienned

yellow squash julienned

1 lb

small asparagus cut on the diagonal

1/2 cup

peas

good handful of fresh baby spinach

reserved ½ cup of pasta water