Spaghetti with Lemon-Zucchini Pesto

Ingredients

• 1 Zucchini
• 1 cup Fresh mint leaves
• 1/4 cup Parmesan cheese
• 1/4 cup Pecorino cheese
• 1 lb. Spaghetti
• 2 Lemons
• 1/3 cup Raw almonds
• 3/4 cup Extra-virgin olive oil
• 1/2 tsp Sea salt

Instructions

1. Before you start cooking, place your blender glass in the freezer for 15 minutes. The cold temperature of the container will keep your pesto bright and green. Rinse mint leaves, Italian zucchini and lemons. Chop the zucchini, squeeze the lemons and zest one of them. Set aside. Grate the cheese mix and add to it a pinch of salt. Set aside. Take the blender out of the freezer and pour in the zucchini, the mint, the almonds, the lemon juice and the lemon zest. Start pureeing, and with the machine going add slowly the extra-virgin olive oil. Stir in the cheese mix. Remove from blender and set aside.

1. Cook the spaghetti in salted boiling water for approximately 7-8 minutes. (Salt after water has reached boiling). I always try them after 5 or 6 to make sure the are real al dente. Drain pasta when ready, making sure to save 3 tbsp of cooking water; this will help your pasta stay creamy. In a large serving bowl, pour some of the pesto and the boiling water you had set aside. Now pour in the spaghetti and the remaining fresh pesto. Stir and serve immediately.