Penne with Zucchini Pesto

Ingredients:
- 4 teaspoon olive oil divided
- 2 1/2 cups slices small zucchini (about 3/4 pound)
- 1 cup basil leaves
- 1/2 cup Parmigiano Reggiano cheese, divided
- 2 tablespoon pine nuts, toasted
- 4 garlic cloves, chopped
- 2 cups chopped Vidalia or other sweet onion
- 1 1/3 teaspoon Kosher salt, divided
- 8 ounces uncooked penne pasta
_ 1/4 cup heavy whipping cream
- 1/2 teaspoon freshly ground black pepper

Preparation:
Heat 2 teaspoons oil in a large skillet over medium heat. Add zucchini to pan: saute 5 minutes or until tender and golden. Remove from pan: cool.
Place 1/4 cup cooked zucchini, basil 1/4 cup cheese, pine nuts, and garlic in a food processor: process until finely chopped. (keep mixture in processor.)
Heat remaining 2 teaspoon oil in a large skillet over medium heat. Add onion to pan: saute 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.
Combine 6 quarts water and 1 teaspoon Kosher bring to a boil and cook pasta in boiling water according to package directions. Drain reserving 1/3 cooking liquid. Add pasta to vegetables.
With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta.
Add cream, remaining salt, and pepper; stir. Top with remaining cheese.

Enjoy it with some garlic bread and your favorite white wine.