Sicilian Busiate with Basil-Pistachio Pesto and Fried Zucchini

Steps

1. Place the pistachios in a dry skillet over medium heat and toast for 1–2 minutes, just until fragrant and lightly golden. Remove from heat and let cool.
2. Slice the zucchini into thin rounds, about ⅛ inch. Pour enough olive oil into a wide skillet to lightly coat the bottom. Heat over medium-high until shimmering. Fry the zucchini in batches, turning once, until golden brown and slightly crisp at the edges, about 2 to 3 minutes per side. Transfer to a paper towel–lined plate and sprinkle lightly with sea salt. Set aside while you make the pesto.
3. In a food processor, pulse the garlic and a pinch of salt. Add the pistachios and process until finely ground. Add the basil leaves in batches, working them into a thick mixture. Drizzle in the olive oil gradually, until creamy and smooth. Add the cheeses, lemon zest, and a few grinds of black pepper, adjusting with more oil or a spoonful of warm water to reach a loose, silky consistency.
4. Bring a large pot of salted water to a boil. Cook the busiate until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
5. Toss the pasta with the pesto in a large bowl, adding a bit of the reserved pasta water to help the sauce coat every twist of the busiate.
6. Top with the fried zucchini slices, a sprinkle of chopped pistachios, and a drizzle of extra-virgin olive oil. Sprinkle with a few small leaves of fresh basil and a bit of lemon zest. Serve immediately.