Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes

Ingredients (15)

• 2 cups packed fresh arugula and/or basil, tough stems removed
• 1/2 cup sliced shelled pecans
• 1/2 cup freshly grated Parmesan cheese
• 2 medium garlic cloves, peeled and roughly chopped
• 1/4 teaspoon salt
• 1/2 cup extra virgin olive oil
• 1 tablespoon lemon juice
• Freshly ground black pepper, to taste
• 1 medium zucchini, julienne
• 1 medium yellow squash, julienne
• 1/3 pound (a little over 5 ounces) whole grain spaghetti or linguine
• 1 pint cherry tomatoes or 3/4 pound small tomatoes
• 2 tablespoons olive oil
• Dash red pepper flakes
• Dash salt