Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the green beans during the last 2 minutes. Reserve 1 cup cooking water, then drain the pasta and green beans and place in a large bowl.

Step 2

Meanwhile, slice the zucchini in half lengthwise. Use a spoon to scrape out the seeds. Chop the zucchini into ½-inch pieces.

Step 3

Make the pesto: Place the almonds and garlic in a food processor and pulse until finely chopped. Add the parsley, tarragon and zucchini and pulse until finely chopped. With the machine running, slowly drizzle in 1/3 cup olive oil and process until fairly smooth. Scrape into a bowl and mix in the parmesan and season with salt and pepper.

Step 4

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the yellow squash, season with salt and pepper and cook, stirring, until browned, 4 to 5 minutes.

Step 5

Add the heavy cream to the skillet and stir. Reduce the heat to low and let thicken slightly, about 2 minutes. Mix in the pesto until evenly distributed.

Step 6

Add the pesto mixture to the pasta and green beans and toss, adding the reserved cooking water as needed to loosen. Serve with more parmesan for topping.