Chickpea Pasta with Lemony-Parsley Pesto

Cook pasta according to package directions. Drain well.

Meanwhile, combine parsley and garlic in a food processor and pulse until uniformly chopped, about 10 times. Add oil, lemon juice, salt and pepper and puree until just combined, about 15 seconds; it should be chunky.

Microwave roasted root vegetables in a microwave-safe bowl until heated through, about 1 minute. (Alternatively, heat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add vegetables and cook, stirring often, until heated through, 2 to 4 minutes.)

Toss the hot pasta with the pesto, the vegetables and lemon zest. Garnish with parsley, if desired.