Combine the parsley, lemon juice and zest, garlic, almonds, and olive oil in a food processor. Process until everything is finely chopped, but not completely smooth. Add salt and pepper to taste.
Toss together the farfalle, squash, tomatoes and pine nuts in a large bowl. Stir in the pesto, tossing to coat. Sprinkle with parmesan cheese, if using, and season to taste with salt and pepper. Refrigerate for up to 3 days.
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