Ingredients
Method
Toast the Walnuts
- Place a dry skillet over medium heat.
- Add walnuts in a single layer.
- Stir for 3–5 minutes until golden and fragrant.
- Remove from heat right away so they don’t burn.
Make the Pesto
- In a food processor, add toasted walnuts, basil, garlic, Parmesan, and a pinch of salt.
- Pulse until roughly chopped.
- With the motor running, slowly pour in olive oil until the pesto becomes smooth but still has light texture.
- Taste and adjust seasoning. Add lemon juice if you want a brighter flavor.
Cook the Pasta
- Bring a large pot of salted water to a boil. The water should taste like the sea.
- Cook pasta until al dente.
- Before draining, scoop out 1 cup of the pasta water (this is important).
- Drain the pasta.
Cook the Zucchini
- Heat 2–3 tbsp olive oil in a large skillet over medium-high heat.
- Add zucchini slices in a single layer.
- Let them cook undisturbed for a few minutes until the bottoms turn golden.
- Flip and cook the other side.
- Season with salt and pepper.
Combine Everything
- Add the drained pasta to the skillet with the zucchini.
- Spoon in the pesto.
- Add a splash of pasta water (start with ½ cup).
- Stir until the sauce becomes glossy and clings to the pasta.
- Add more pasta water if needed.
- Taste and adjust salt, pepper, or cheese.
Serve
- Serve warm with extra Parmesan and a drizzle of olive oil.
Notes
- Freshly grated Parmesan makes a huge difference. Pre-shredded cheese won’t melt as smoothly.
- If your basil is very delicate or tends to brown fast, you can blanch it for 5 seconds and pat dry before blending.
- Short pasta shapes like casarecce or orecchiette work best because they hold the pesto in their curves.
- If reheating leftovers, add a splash of water or olive oil so the sauce becomes creamy again.