Pasta with zucchini pesto

Weigh all the ingredients, put the pasta to cook (with the right amount of salt and a bay leaf) and peel the zucchini (do not throw away the skin, as we are going to use it for the pesto), and cut it in such a way that it looks like a "false macaroni" (I used an apple corer).

In a boiling pot put the basil, the zucchini skins and the sliced garlic. We introduce it about 30s-1mn, (scald) and put it in a bowl with very cold water (you can add ice if necessary) to stop the cooking. Drain without squeezing as we want the leaves to retain some water.

We make the pesto: we grind the cheese and the cashew nuts. Add the basil, zucchini skins, garlic and oil. Grind until you get a cream or the texture you like.

Before the pasta is finished cooking, when there is one minute left, add the cut zucchini. Remove the water.

In a frying pan, we brown a little the zucchini ("false macaroni"), it is important that they are not too long because having been previously blanched they could break. Then add the pasta and the pesto, mix well and? Ready! For the plating you can also add some basil leaves.