Zucchini Fusilli

Ingredients

• 12 large basil 
• 2 tablespoons butter divided
• 0.8 pound rotini pasta 
• 2  garlic clove 
• 1 tablespoon olive oil divided
• 2 oz parmesan fresh shredded divided finely
• 0.3 cup pinenuts 
• 0.5 teaspoon salt divided
• 2 pounds zucchini 

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. Bring a large pot of water to boil. Meanwhile, trim and discard ends of zucchini.
2. Cut each zucchini into 3- to 4-in. lengths; cut each length into 1/4- to 1/2-in.-thick matchsticks and set aside. Chop garlic and set aside.
3. Cut basil leaves into thin ribbons and set aside.
4. In a large frying pan over medium heat, toast pine nuts, stirring, until golden, about 2 minutes.
5. Transfer to a small bowl and set aside. In the same pan, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes.
6. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt.
7. Remove frying pan from heat and reserve.
8. Add remaining 1 tbsp. salt and fusilli to boiling water and cook until pasta is tender to the bite, 5 to 10 minutes.
9. Drain and transfer to a large bowl.
10. Meanwhile, heat reserved frying pan over medium-high heat, add remaining 1 tsp. olive oil and the chopped garlic, and cook until fragrant but not browned, about 1 minute.
11. Add reserved zucchini and pine nuts. Cook, stirring, until well combined.
12. Add zucchini mixture and reserved basil to cooked fusilli and toss to combine.
13. Add 1/2 cup parmesan and remaining 1 tbsp. butter. Toss until butter melts and everything is well combined. Divide among 6 plates or pasta bowls.
14. Sprinkle with remaining 1/2 cup parmesan and serve immediately.