Unstuffed Zucchini With Pasta Pancetta

Ingredients

• 3/4 pound long fusilli noodles, spaghetti, or linguine
• Kosher salt plus freshly ground black pepper, to taste
• 1 tablespoon olive oil, plus more as needed
• 4 ounces pancetta, diced
• 1 1/2 pounds zucchini (or about 3 medium), trimmed and cut into 1/4-inch thick rounds
• 2 tablespoons red wine vinegar
• 1/2 cup panko breadcrumbs
• 1/3 cup pistachios, finely chopped
• 1/4 teaspoon Calabrian or red chile flakes, or more to taste
• 3 or 4 garlic cloves, minced
• Finely grated zest from 1 large lemon, saving juice for serving
• 1/2 cup finely grated Parmesan or Pecorino
• 8 ounces fresh mozzarella, torn into bite-sized chunks
• 1 to 2 cups fresh basil leaves, small ones left whole, or large ones roughly torn

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