Beet Green Pesto Pasta with Zucchini and Chickpeas

Instructions

1. Preheat oven to 425F. 
2. Season zucchini slices with ¼ teaspoon salt & ¼ teaspoon pepper and roast for 25 minutes. 
3. While the zucchini is cooking, add walnuts to a high powered blender or food processor, and pulse until it reaches a fine meal. 
4. Add the beet greens, garlic, basil, lemon juice & zest, half of the olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper and pulse until the mixture begins to combine (you may need to pause and scrape down the sides). 
5. Slowly drizzle in the remaining olive oil and blend until well combined. 
6. In a large bowl, toss cooked pasta with the zucchini, chickpeas, tomatoes, and pesto sauce.