Roasted Butternut Squash, Zucchini, & Arugula Pesto Pasta Salad

small butternut squash, peeled, seeded, and cut into ¾-inch pieces (about 1 pound/450 grams after preparation)

medium zucchini (about 12 ounces/340 grams), ends trimmed and cut into ¾-inch pieces

Kosher salt and freshly ground black pepper

neutral vegetable oil, such as grapeseed, safflower, or refined avocado (30 milliliters)

regular or baby arugula (roughly chopped if the leaves are big)

Chickapea pasta shells (230 grams)

packed arugula (24 grams)

packed basil leaves (20 grams)

hulled sunflower seeds, walnuts pieces, or pine nuts (50 grams)

garlic, roughly chopped (to taste)

extra virgin olive oil (75 milliliters)

Sea salt and freshly ground black pepper

lemon juice (15 milliliters)

nutritional yeast or vegan parmesan cheese (10 grams)