I am a glutton for punishment…when it comes to zucchini. Just when I thought I had used them all…I find two more! (I think someone is secretly sneaking them into my house!).

Anyway, tonight it is pasta (of course) with a zucchini pesto and pancetta, because one cannot live by zucchini alone. This is a recipe from an Italian foodie Benedetta…I follow her on Facebook and she is fabulous!

Put on a pot of water for the pasta (I used a pound of pasta). Place the cubed pancetta (4oz) in a large skillet with 1Tbsp olive oil and allow it to brown on medium-low heat.

In a food processor, add two cubed medium zucchini, 1/4c grated Parmigiano, 3 to 4 basil leaves, about 1/4c chopped walnuts, and 2Tbsp extra virgin olive oil.

Process until smooth.

Warm the pesto by adding it directly to the skillet with the pancetta, and season with salt and pepper. When the pasta is cooked al dente, drain it and reserve about a cup of the cooking water. Combine the pasta with the zucchini pesto and the cooked pancetta in the skillet. Thin out with the reserved cooking water if needed. Serve with plenty of Parmigiano.

Buon Appetito!