Drowning in zucchini from your summer CSA box? I’ve got just the thing to use up all the squash AND shake up your weeknight dinner routine- spaghetti with zucchini and tahini basil pesto. Basil pesto gets a facelift with nutty tahini (yes, I know, ANOTHER tahini recipe) and thin ribbons of zucchini, topped with crispy fried chickpeas and asiago cheese. It’s summery and comforting, and comes together in no time flat. I see absolutely nothing wrong with this scenario. You can thank me later.

Spaghetti with Zucchini and Tahini Basil Pesto

Ingredients:

1/4 C roasted salted cashews

1/2 C packed basil leaves + more for garnish

1/2 C finely grated asiago cheese + more for serving

1/2 C lemon juice

3 Tbsp tahini paste

1 tsp kosher salt

1/2 C olive oil

1 14.5 oz can chickpeas

1/2 tsp garlic powder

zest of 1 lemon

2 large zucchini

1 lb spaghetti

1 C pasta water

Aleppo pepper flakes

In a food processor or blender, combine cashews, basil, asiago cheese, lemon juice, tahini, 1/2 tsp salt, and 1/4 C olive oil. Puree until smooth.

Next, fry chickpeas in 1/4 C olive oil in a small frying pan. Season with 1/2 tsp salt and garlic powder. Cook for 5-10 minutes, stirring often to ensure even browning. Once chickpeas are golden brown and crisp, remove from oil and drain on a paper towel lined bowl. Reserve oil in pan. Top chickpeas with lemon zest, and stir to combine.

Shave zucchini into long ribbons with a vegetable peeler or mandolin. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.

While the spaghetti is cooking, sauté the zucchini. Using the reserved oil from the chickpeas, sauté the zucchini until tender over medium-medium high heat, approximately 3-5 minutes. Add pasta, tahini basil pesto, and reserved pasta water to zucchini and stir to combine.

Top with crispy chickpeas, fresh basil, and more asiago cheese.