Zucchini Spaghetti with Pesto

2 ½ pounds zucchini
2 tablespoons olive oil
½ pound long thin pasta, broken in half
¾ cup homemade pesto
salt and fresh pepper to taste
grated parmesan for serving

Set a large pot of salted water over high heat, and prepare the zucchini while waiting for the water to boil. Use the julienne blade of your mandolin to slice the zucchini into long, thin,
spaghetti-like strips. In a large skillet, heat the oil over medium and add the zucchini. Cook, stirring occasionally, for 3- five minutes. The zucchini should be just a bit tender but still have some bite; When the water boils, cook the pasta to al dente. Reserve ½ c of the pasta water. Drain the pasta.  Scoop the pasta into the skillet with the zucchini. Add a little of the pasta water. The hot water will help to create a sauce. Add the pesto to the skillet and toss the mixture very thoroughly to coat all the zucchini and pasta with sauce. Salt and fresh pepper to taste, and serve with freshly grated parmesan cheese.

Serve

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