Three Sisters Saute with Sage Pesto

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1 pound zucchini squash, cut into bite-size, or thinly julienned

3 tablespoons olive oil

1 cup heirloom beans, cooked

2 ears frozen sweet corn, thawed and drained

1 cup chopped ripe Roma tomatoes

Salt and pepper

1/3 cup Sage Pesto, recipe follows

Sage Pesto:

1 cup pine nuts

1 1/2 cups fresh sage leaves, firmly packed

1/2 cup flat-leaf parsley leaves

1/2 cup olive oil

1/4 cup garlic chopped

1 teaspoon salt

1 lemon, juiced

1 tablespoon fresh, mild goat cheese, optional