Butternut Squash and Pesto Rotini

Heat large covered saucepot of salted water to boiling on high. Add rotini and squash and cook for time that pasta label directs. Meanwhile, in food processor with knife blade attached, pulse almonds and garlic until finely chopped. Add basil, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Pulse until finely chopped. Remove 2/3 cup pasta cooking water from saucepot. With processor running, add oil and pasta water in slow, steady stream. Add Parmesan and pulse until incorporated into pesto. Drain pasta and squash. Return to saucepot along with pesto. Toss until well coated. Garnish with basil and additional Parmesan, if desired.