Colorful Pesto Pasta Salad

Cook pasta in plenty of boiling salted water until al dente according to package directions.

Meanwhile, rinse tomatoes, cut out the stems and dice.

Rinse the cucumbers thoroughly, wipe dry and cut in half lengthwise. Remove seeds with a teaspoon and dice.

Rinse parsley and basil, shake dry, pluck leaves and chop coarsely.

Toast pine nuts in a dry non-stick pan until golden brown and let cool slightly on a plate.

Finely grate the Parmesan cheese. Cut lemon in half and squeeze out juice. 

Drain pasta, reserving about 3/4 cup of the pasta water.

Combine the pine nuts, olive oil, broth, Parmesan cheese, herbs and 4 tablespoons of pasta water in a tall vessel. Puree with an immersion blender to a creamy pesto. Adjust consistency with more pasta water as needed (the pasta will absorb some of the liquid so the pesto shouldn't be too dry). Season with salt, pepper and 1-2 tablespoons lemon juice.