Pasta With Creamy Zucchini Pesto

Ingredients

• 1 1/2 pounds zucchini and/or summer squash (about 3 medium)
• 2 garlic cloves, thinly sliced
• 2 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil, divided
• Kosher salt plus freshly ground black pepper
• 3 tablespoons unsalted roasted pistachios (shelled)
• 2 cups to 2 1/2 cups packed fresh basil leaves
• 2 teaspoons finely grated zest + 1 tablespoon juice (or to taste) from 1 lemon
• 1/4 cup whole-milk ricotta (see author note above)
• 1 pound linguine (or spaghetti, fettuccine, tagliatelle, or pappardelle)
• 1 cup finely grated Parmesan (or a mix of half Parmesan/half Pecorino), plus more for serving

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