Arugula Zucchini Pesto Pasta

1. Cook the pasta according to the instructions on the package.
2. Cut the tomatoes in half, slice the spring onions in rings and cut the zucchini into small cubes. Set the veggies aside.
3. Roast the pine nuts in a dry skillet over medium heat for a few minutes, just until they start to turn golden and smell nutty. Then remove the skillet from the heat and set the nuts aside in a bowl.
4. Put a drizzle of olive oil in the same skillet, only about a teaspoon. Heat the oil over medium heat and then add the zucchini cubes. Stir fry for five minutes. Take the cubes out of the skillet and set them aside in a bowl or something.
5. Add a teaspoon of olive oil to the skillet again, heat it over medium heat and then add the rings of spring onion. Stir fry for about a minute and then add the tomatoes. Stir fry for another few minutes until the tomatoes and onions are nice and soft and then turn off the heat.
6. Take out the blender or food processor to make the sauce. Add a quarter of the stir fried zucchini pieces, half of the roasted pine tree nuts, 3 tablespoons of olive oil, 3 tablespoons of water, 1 teaspoon of honey, the juice of half a lemon (squeeze lemon above the blender, using a strainer to remove pits), 1 teaspoon of salt and a little black pepper to taste. Then add half of the arugula, put the lid on and process until smooth.
7. Once the pasta is cooked drain the cooking water out of the pot, add the sauce to the pasta and mix well.
8. Then add the remaining zucchini and arugula and the pine tree nuts (maybe hold back a few pine tree nuts for garnish) and stir to combine. Then gently stir in the tomatoes and spring onion. Mix it all together.
9. Put the pasta mix in a nice dish or bowl and serve either warm or cold. Garnish with the reserved pine nuts.