Zucchini

3 (about 2-1/2 lbs) large zucchini (larger zucchini make for nicer, wider noodles)

2 tablespoons homemade or store bought pesto, best quality

2 tablespoons freshly grated Parmigiano-Reggiano

2 tablespoons pine nuts or chopped walnuts, toasted until golden*

Salt and freshly ground black pepper,

2 tablespoons extra virgin olive oil