Creamy Zucchini Pesto

Ingredients

8 oz fusilli or other short pasta

1 cup pasta cooking water, reserved

2 medium zucchini, cut into 1/2-inch cubes

1/4 cup grated pecorino cheese, plus more for garnish

15–20 fresh basil leaves, plus more for garnish

1/3 cup raw cashews

3 tbsp extra-virgin olive oil, plus more as needed

Salt and pepper, to taste

Cherry tomatoes, sliced, for garnish

Preparation

1. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the cooking water. Drain and set aside.

2. Add the cashews to a food processor and pulse until finely ground. Add the zucchini, basil, and pecorino and pulse to combine. With the processor running, slowly drizzle in the olive oil and blend until smooth and creamy. Season generously with salt and pepper and taste for balance.

3. Transfer the pesto to a large bowl. Add the drained pasta and toss to coat evenly.

4. Add the reserved pasta water a few tablespoons at a time, tossing between additions, until the sauce is glossy and coats the pasta. You may not need the full cup.

5. Divide among bowls. Top with sliced cherry tomatoes, fresh basil leaves, and grated pecorino. Serve immediately.