Make pesto: Combine basil, Parmesan cheese, pine nuts, olive oil, lemon juice, and garlic in a food processor; blend until well combined and consistency is that of fresh pesto.

Start pasta: Bring a pot of lightly salted water to a boil. Cook penne in boiling water until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat.

While the pasta is cooking, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts and toss in hot oil until lightly browned, 1 to 2 minutes; remove to a plate and set aside.

Add asparagus, zucchini, olives, red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir pine nuts into the vegetable mixture.

Add cooked pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine.

Serve in bowls topped with grated Parmesan cheese.