Creamy Zucchini Pesto

Ingredients

8 oz cooked fusilli or other spiral pasta, reserve 1 cup cooking water

2 zucchinis, chopped into 1/2" cubes

1/4 cup grated pecorino cheese

15-20 basil leaves

1/3 cup cashews

Olive oil

Salt & pepper to taste

Reserve basil leaves, sliced cherry tomatoes, and grated pecorino for garnish

Directions

1. Make the pesto by combining zucchini, cashews, basil leaves, and pecorino in a food processor. Drizzle in olive oil and blend until smooth. Season with salt and pepper.

2. Transfer pesto to a large bowl and add pasta; mix together.

3. Slowly add pasta water until the consistency is to your liking (you may not use the full cup of reserved pasta water).

4. Serve pasta with extra basil, tomatoes, and cheese for garnish.