Zucchini Pesto

Method

1. Remove the ends of the zucchini. Bring a pot of water to a boil and add the zucchini ends to infuse flavor, then discard them.
2. Cut the zucchini in half lengthwise, scoop out the seeds, and dice into small pieces.
3. Once the water is boiling, add salt, then blanch the diced zucchini for exactly 3 minutes. Immediately drain and transfer to a bowl of ice water to shock and preserve the bright green color.
4. Using the same pot of water, bring it back to a boil (if needed) and cook the spaghetti according to package directions until al dente.
5. Reserve a portion of the blanched zucchini (roughly 4 pieces) for sautéing. Place the remaining zucchini into a tall container or jar.
6. Add Parmesan cheese, walnuts, half a clove of garlic, basil leaves, a drizzle of olive oil, and a pinch of salt. Blend with an immersion blender until smooth. Adjust consistency with more oil if needed.
7. In a frying pan, heat a drizzle of olive oil and add the remaining half garlic clove. Once fragrant, add the reserved zucchini pieces, season generously with black pepper, and sauté for 1–2 minutes. Remove the garlic clove.
8. When the pasta is almost ready, drain it, reserving a cup of pasta water. Add the pasta to the pan with the sautéed zucchini and a splash of pasta water. Toss over high heat until well combined and slightly creamy.
9. Turn off the heat. Add the zucchini pesto to the pasta and toss to coat thoroughly. Add more pasta water as needed to keep it moist and creamy.
10. Serve immediately, topped with grated ricotta salata and an extra grind of black pepper, if desired.