Colorful Pasta with Walnut Pesto

Cook the pasta in plenty of boiling salted water until al dente. Bring a second pot of salted water to a boil with lemon juice, sugar and butter. For the pesto, rinse the basil. Add basil along with the remaining pesto ingredients to a blender and season with salt and pepper. Puree at the highest setting. Put the vegetables into the prepared, flavored water and blanch for 2-3 minutes, remove from water and allow to drain briefly. Drain the pasta well, mix gently with the vegetables and the pesto and rotate using a serving fork, arranging each serving into a nest and arranging on warmed plates. Garnish with Parmesan cheese to taste.