Spaghetti with Zucchini Pesto

Instructions

1. Bring salted water to a boil in a large pot .
2. Meanwhile, cut about 150 g of the zucchini into thin slices and the rest into thicker pieces.
3. Finely grate the Pecorino Romano and Grana Padano.
4. Once the water is boiling, add the spaghetti.
5. Fry the zucchini slices in 3 tbsp of oil in a deep pan , then lightly salt them and drain on kitchen paper.
6. Then fry the onion in the same pan.
7. Meanwhile, use a hand blender in a tall container to blend the zucchini pieces, garlic and lemon juice into a paste.
8. Add the almonds, cheeses, onion, basil and thyme, blend again and season generously with salt and pepper.
9. Drain the cooked pasta slightly and add it to the pan. Pour the pesto over the pasta and mix everything together.
10. Stir in the zucchini slices, reserving 6 pieces for garnish.
11. Arrange on plates, grate some Pecorino over the top and garnish with the reserved zucchini slices.