, spiralled into noodle shape (6 cups)
crumbled feta or
PLACE zucchini spirals on a kitchen towel to absorb excess liquid.
PULSE cilantro, onion, pepitas, pepper, garlic and vinegar in a food processor until finely chopped. Add salt and pepper. With motor running, slowly add oil, stopping after every couple of tbsp to scrape down sides with a spatula.
COOK pasta in a pot of salted boiling water following package directions, until tender, 7 to 8 min. Reserve 1/4 cup cooking water before draining the pasta. Return pasta to pasta pot.
STIR reserved pasta water, pesto, zucchini and feta into pasta until well coated. Scoop onto 4 plates and top with shaved parmesan.
Chatelaine Quickies: How to make zucchini-feta cakes