Zesty Pesto Pasta with Rainbow Chard, Zucchini, Red bell pepper

Walnut pesto

• 1 cup packed basil about 1 oz
• 2 tbsp EVOO extra virgin olive oil
• 1/4 cup walnuts
• 1/2 tsp garlic powder
• 2 tsp lemon juice
• 1 tbsp or more water

Pasta

• 2 cups uncooked pasta 6 to 8 oz
• 1 tsp olive oil
• 3 cloves of garlic finely chopped
• 1/2 red bell pepper chopped
• 3 to 4 large chard leaves hard stems removed and chopped
• 1/2 a large zucchini chopped
• 1/4 to 1/2 tsp red pepper flakes
• salt about 1/3 tsp and black pepper to taste
• zest of 1/2 a lime or 1/4 lemon add more to preference