Ingredients – four people:
1. Peel the zucchini, blanch the peels for 1 minute in boiling water, drain and rince under cold water. Blend the zucchini peels together with the basil, garlic, parmesan, cashews, a pinch of salt and the olive oil. Setaside.
2. Cut the bacon into thin stripes and cook them in a non stick pan until crisp. Drain on a piece of paper towel. In the same pan, add the clams and cook them over high heat for a couple of minutes, until they open.
3. Cook the pasta and drain it al dente (cook the pasta for one minute less then time indicated on the package). Add the drained pasta in the pan with the clams. Toss over high heat for about a minute. Remove from heat, add 2-3 tablespoons of pesto and the crispy bacon. Mix well, divide over 4 plates and serve immediately.