Gnocchetti Sardi in Pesto Leggero di Zucchine (Zucchini Pesto Pasta)

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini cover and steam until tender 7 to 8 minutes. Drain.

Place basil leaves pine nuts and garlic in a food processor; pulse briefly until ground together. Add zucchini 2 1/2 tablespoons olive oil 2 tablespoons Parmesan cheese lemon juice salt and pepper; pulse until combined. Pour in remaining 2 1/2 tablespoons olive oil through the feed tube and pulse until pesto is smooth.

Bring a large pot of lightly salted water to a boil. Cook gnocchetti in the boiling water stirring occasionally until tender yet firm to the bite about 9 minutes. Drain reserving a few tablespoons of cooking water.

Toss gnocchetti with zucchini pesto in a bowl. Thin with reserved cooking water. Garnish each serving with 1 teaspoon Parmesan cheese.