1/2cupgrated parmesan cheese,plus extra for serving
1/3cupextra virgin olive oil,plus extra
Instructions
Preheat oven to 400°F and put a pot of water on the stove on high heat for the pasta.
Chop the asparagus and green beans into 2 inch pieces. Cut the zucchini into 2 inch long pieces about the same size and shape as the asparagus and green beans. Place on a baking sheet and coat with 1-2 tablespoons olive oil. Season with salt and pepper. Roast until golden brown, about 30 minutes.
Once the water is boiling, salt the water and cook the paste until al dente. Save a half cup of the pasta cooking water before you drain the pasta.
Meanwhile, make the pesto sauce. Lightly toast the pine nuts in a small pan over low heat until they smell toasty. Combine the toasted pine nuts, basil, parsley, lemon zest, garlic, parmesan cheese, a pinch of salt, and some pepper in a food processor or blender. Blend until chopped finely. Then stream in the olive oil until a thick sauce forms.
Pour the pesto sauce into a large serving bowl and stir in the reserved pasta cooking water. Add the drained pasta and roasted veggies, tossing to combine. Serve with additional parmesan cheese on top.