Pesto Pasta Salad with Zucchini Eggplant and Snap Peas

Ingredients

• 3 Cups fresh basil leaves
• 2 cloves garlic, chopped roughly
• 1/2 Cup freshly grated Parmesan
• 1/4 Cup walnuts
• 1 Cup extra-virgin olive oil
• Kosher salt and pepper, to taste
• 1 medium-sized eggplant, diced
• 1 medium-sized zucchini, diced
• 1 Tablespoon extra-virgin olive oil
• 1/4 Cup Salt and pepper, to taste
• 1 Pound fusilli, cooked according to package directions and cooled
• 1/2 Pound snap peas, chopped roughly

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