Creamy Zucchini & Basil Pesto Rigatoni

Ingredients

• 2 cups fresh basil leaves, loosely packed
• 2 tbsp toasted pine nuts
• 1 small clove garlic
• ½ cup finely grated Parmesan
• ½ cup olive oil
• Sea salt, to taste
• 3 medium zucchini
• 400 g rigatoni or other short pasta
• 2 tbsp olive oil
• 2 cloves garlic, finely sliced
• 1/3 cup basil pesto, plus extra to serve
• ½ cup ricotta
• ¼ cup finely grated Parmesan, plus extra to serve
• 2 tbsp pine nuts, lightly toasted
• Fresh basil leaves, to serve
• Freshly ground black pepper, to taste
• Finely grated lemon zest (optional), to finish