Summer Squash Pasta Salad w/ Basil & Mint Pesto

1. Cook pasta until al dente, drain, and rinse under cold water.
2. Slice ¾ of the squash into thin rounds and finely dice the rest.
3. Cook the sliced squash and garlic in olive oil until soft and caramelized, about 8 minutes.
4. Blend 2 cups basil, 1 cup mint, pistachios, lemon zest and juice, salt, and olive oil into a pesto.
5. Toss the pasta with the cooked squash, diced raw squash, onion, butter beans, remaining herbs, and pesto until evenly coated.
6. Season to taste and finish with Calabrian chiles if you’d like.