Homemade Linguine with Pesto and Zucchini

For the pasta dough (note that this recipe requires a pasta maker):

1. Mound the flour on a flat surface or in a large mixing bowl, create a well in the center and crack in the eggs.
2. With a fork, beat together the eggs and start incorporating the flour.
3. As the dough starts to pull together, begin kneading the dough by hand. Don’t worry if little scraps of dough do not get incorporated.
Knead the dough for about 10 minutes until it becomes an eggy color, and soft and elastic.
4. Roll the dough into a ball, wrap it in plastic and let it rest for 10 minutes.
5. Divide the dough into eight sections and work with one section at a time and keep the other pieces wrapped up.
6. Lightly flatten the piece into a rectangular shape, roll with the pasta machine until you get the desired thickness.
7. Then use the machine to cut the pasta into your desired shape.

For the assembly:

8. Fill a large pot of water 2/3 full and let it come to a boil.
9. Add in a bit of salt, then add in the pasta.
10. Cook for about 4 minutes, until al dente.
11. Drain the pasta but reserve some of the pasta water. Set the pasta and the reserved water aside.
12. In a pan on medium-high heat, heat the olive oil.
13. Add the zucchini and saute until tender, about 3-5 minutes. Season to taste with black pepper.
14. Add in the pesto and stir to mix.
15. Transfer the pasta into the zucchini and pesto mixture and toss to coat.
16. If the pasta is a bit dry, add in some of the reserved pasta water.
17. Serve with grated Parmesan cheese.