parmigiano reggiano

from Sugarsnap, Burlington, Vermont 2 large zucchini One 8 ounce container of pesto (homemade or purchased) ½ cup pine nuts or nuts of your choice 3+ tablespoons Parmigiano Reggiano or other hard Italian cheese Juice and zest of 1 lemon Salt and pepper Wash and dry the zucchini and using a julienne peeler, make the “linguini“ using the white flesh and skin of the squash, stopping when you get to the seeds. In a bowl large enough to toss the mix, add pesto (to taste), nuts, half of the cheese and the lemon zest. Use lemon juice to thin the pesto as you would use hot pasta water in a hot pesto/pasta dish. Add salt and pepper and more or less of anything as you wish. Top each serving with some...