A fresh, light lunch or potluck dish and good use of the excess zucchini we see in summer time. Eat warm or chilled. This makes about two meal sized portions, or 6 side dish portions.

Method:
1. Break the spaghetti into quarter length and cook in salted boiling water for 9 minutes.
2. While spaghetti is cooking, shred the zucchini in to a mixing bowl. Then tear off the basil leaves into a blender. Add lemon juice, walnuts, cheese, salt, and oil into the blender and blend on low until pesto consistency.
3. Add the blended mixture to the zucchini and mix. Taste, adjust seasoning.
4. When the pasta is cooked, drain and add tot he zucchini. Toss and either serve or chill.

Ingredients:
3 ounces spaghetti noodles
2 medium zucchini
1 bunch of basil
Juice of 1 lemon
2 tbsp walnuts, toasted
4 ounces of parmesan or romano cheese
Pinch of salt
1/4 cup olive oil

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