How to Make It
Place zucchini in a clean kitchen towel and squeeze to release as much water as possible. Transfer to a food processor or blender. Add basil, Parmesan, cashews, oil, lemon juice, garlic, and salt. Process until smooth.
Bring a large pot of generously salted water to a boil over high. Add pasta and cook according to package directions for al dente. Drain, reserving ½ cup cooking water. Toss pasta and zucchini pesto in a large bowl, adding reserved cooking water as needed until creamy.
Serve topped with ricotta, basil, Parmesan, and a drizzle of oil.