Fusilli Pasta with Zucchini Pesto

Ingredients:

• 450 g fusilli pasta
• 3/4 cup olive oil
• 3 small zucchinis (0.7 kg), coarsely chopped
• 0.5 cup grated Pecorino cheese + extra for serving
• 1/3 cup toasted sliced ​​almonds, plus extra for serving
• 1 clove garlic, chopped

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest.
2. Meanwhile, working in two batches, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until golden brown, 5 minutes; season with salt and pepper to taste.
3. In a food processor, puree half the zucchini along with the pecorino cheese, almonds, and garlic until a smooth paste forms. With the processor running, gradually pour in the remaining 1/2 cup olive oil and process until the pesto is smooth.
4. In a large bowl, combine the pasta with the pesto, 1/2 cup of the cooking water, and the remaining zucchini, adding more water if needed; season with salt and pepper to taste. Top each serving with toasted almonds and pecorino cheese.