Zucchini Pesto with Linguine

I'm really starting to question my decision to plant six zucchini plants.  We've made some fried zucchini, some tomato pasta sauce, a whole lot of zucchini bread and a batch of cupcakes planned for the weekend.  We've also got bags of frozen zucchini in the freezer and have some more neighborhood deliveries planned for tomorrow.  Tonight we tried a new recipe for zucchini pesto that will absolutely get a regular spot on the summer dinner rotation. This is slightly modified from Rachael Ray.

*1-1 1/4 lb. firm zucchini
*1/2 c. slivered or sliced almonds
*1/2 c. fresh mint leaves
*1/2 c. flat-leaf parsley leaves
*3 cloves garlic, quartered
*1 TBSP.  fresh lemon juice
*1/2 c. Parmesan cheese
*1/2-2/3 c. extra-virgin olive oil
*1 lb. whole-wheat or legume-blend linguine

Bring a large pot of water to a boil and salt it.  Halve the zucchini and scrape away the seeds from the centers.  Boil the zucchini for 5 minutes, then, using tongs, transfer to paper towels to drain.  Leave the water at a low boil.  Coarsely chop the zucchini.
In a small skillet, toast the nuts over medium heat until golden and fragrant.  Place half of the nuts in a food processor and let cool; reserve the remaining nuts.
Add the zucchini to the food processor along with the mint, parsley, garlic and lemon juice; season with salt and fresh ground pepper.  Add the cheese and process.  With the machine on, stream in the olive oil until the pesto is just turning from finely chopped to saucy.  Transfer to a large, shallow serving bowl.
Bring the reserved water to a rolling boil, add the pasta and cook until al dente.  Add about 1/2 c. of the pasta cooking water to the pesto.  Drain the pasta and toss with the sauce for a minute or so to combine.  Top with the reserved toasted nuts.

This was very easy to put together and was very tasty.  I was worried that it would taste too "zucchini-ish" but it wasn't at all.  I am going to make a big batch of the sauce to freeze for some winter pastas.  Using the non-white noodles, the cheese and the almonds adds a good amount of protein to a meatless meal.

Also, if anyone in my area needs some zucchini...just holler!