1 lb. penne pasta [or spiral pasta], cooked, drained and rinsed with cold water
1 large zucchini
2 cups cherry tomatoes, halved
1 small red onion, thinly sliced
In blender or food processor, process basil, parsley, garlic, pecans and pignoli nuts with 1/2 of the Olive Oil, scraping sides occasionally. While processing, slowly drizzle in remaining Olive Oil until blended. Stir in cheese, salt and pepper; set aside. In large bowl, combine 3/4 cup pesto mixture, pasta, zucchini, tomatoes and red onion. Toss well. If desired, stir in additional pesto. *Store remaining pesto in refrigerator in an airtight container.