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Ingredients

• 2 pounds zucchini
• 2 garlic cloves
• 12 large basil leaves
• 1/3 cup pine nuts
• 2 tablespoons butter, divided
• 1 tablespoon olive oil, divided
• 1/2 teaspoon plus 1 tbsp. salt, divided
• 3/4 pound fusilli
• 1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided

Description

Cutting The Zucchini Into Strips And Cooking Them Until They're Tender But Still Holding Their Shape Allows Them To Twist And Turn Around The Fusilli, Clinging To The Noodles Like Sauce. In Addition, The Pine Nuts Add Richness To The Plate, Which—like A

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