Rustic italian pasta with walnut-pesto pan sauce

Pasta and macaroni Italian cuisine

½ pound penne pasta 1½ cups fresh or frozen broccoli florets 1½ cups fresh or frozen cauliflower florets ¼ cup olive oil, plus more, to taste 3 cloves garlic, crushed 1 teaspoon fresh lemon zest ½ teaspoon dried basil ½ teaspoon dried oregano Sea salt and freshly ground black pepper, to taste 2 tablespoons tomato paste ⅓ cup chopped toasted walnuts ¼ cup lemon juice, plus more, to taste ¼ cup sliced fresh basil