Pasta With Walnut Pesto

1 box pasta
1 1/2 cups walnuts
2 cups packed parsley
6 small sage leaves
2 garlic cloves
3/4 tsp salt
1/2 tsp pepper
3/4 cup olive oil
1/2 cup Parmesan cheese
2 yellow squash, halved and sliced
1 zucchini, halved and sliced

1) In a large pot of boiling, salted water, cook 1 box of pasta. Drain and set aside.
2) Meanwhile, saute zucchini and squash in oil or butter, until tender. Set aside.
3) To make pesto, puree walnuts, parsley, sage, garlic, salt, pepper, olive oil and Parmesan in a food processor until smooth.
4) Toss pasta, squash, zucchini and pesto in a large bowl. Top with additional Parmesan and parsley, if desired.

Review: The original recipe didn't include the veggies. It just didn't sound like enough food to me, so I added some. This was OK, but didn't wow me. Mike's decided he doesn't like any pesto that's made with a green other than basil. Bummer.