Basil Pesto Pasta with Grilled Vegetables

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 Tbsp., 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 cut into 1/2-inch-thick planks
• 5 scallions, trimmed
• 4 ounces whole-wheat penne pasta (1 1/2 cups)
• 2 cups zucchini "noodles" (6 oz.)
• ⅓ cup low-sodium canned cannellini beans, rinsed

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