500 g penne
2 kg zucchini
20 g pistachios
50 g pine nuts
2 garlic cloves
50 g basil leaves
100 ml olive oil
75 g grated parmesan
Wash and trim the zucchini, quarter them and then cut into pieces about the same size as the penne, season with salt and allow to drain in a strainer for about half an hour.
In a pan heat 3 tbsp oil, brown the zucchini, add a tbsp of water and allow them to soften, taking care not to burn them.
Remove from the pan and set aside.
In a blender, combine the pistachios, pine nuts, garlic, basil, cheese, and enough oil to reach the desired consistency.
Add salt an dpepper to taste.
Cook the pasta, drain, and stir through first the pesto, then the zucchini.
Serve with a side of extra parmesan.