Here’s a fresh take on classic pesto—a zucchini-cashew version that might just become your new favorite. After shredding the zucchini, you’ll squeeze extra moisture out of it to ensure the saucy has a silky (not watery) body. Combined with roasted, salted cashews and peppery basil, the result is unique and crave-worthy. Tossed with just enough pasta water to add starch and strands of classic spaghetti, this crowd-friendly vegetarian recipe will win raves at dinnertime. It’s especially good for kids that turn away from vegetables, since the zucchini is mingling under the radar in the sauce. Keep a jar on hand for quick pastas, or for serving with grilled chicken or dolloping onto summer minestrone.