Arugula Pesto Pasta with Sauteed Vegetables

I almost always serve arugula in it's natural, whole form, but that started to get boring after several salads or using it as a burger topping. Pesto has historically always been a basil-only zone for me, but lately, I've been mixing it up with different greens. Arugula pesto is a bit spicy and adds the perfect kick to pasta. Here's another recipe (modified slightly) from my favorite blog, TheKitchn.
Arugula Pesto with Veggies
Ingredients
1 1/2 cups arugula
3/4 cup chopped fresh basil
3/4 cup toasted walnuts
4 cloves garlic
1 lemon, zested and juiced (about 2 tbsp juice)
1/4 tsp kosher salt
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
1 lb pasta
Sauteed veggies (mushrooms, tomatoes and broccoli work nicely)

1. Put a pot of salted water on to boil.
2. In a food processor, blend the arugula, basil, walnuts, garlic, lemon zest and juice and salt with a bit of freshly ground pepper until smooth.
3. With the motor running, drizzle in the olive oil and pulse to combine.
4. Add the cheese and pulse a few more times.
5. While the pasta cooks, saute your veggies. Toss with pasta and pesto and serve!