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Originally from Tuscany, pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb “pappare” to gobble up.

To prepare the pesto: In a food processor, fitted with a metal blade, add the parsley, mint, garlic, and pine nuts and pulse until coarsely chopped. With the motor running, pour in the olive oil and add the parmesan cheese until a paste forms. Stir in the lemon juice, taste and adjust seasoning with salt and pepper.

To prepare the zucchini: Cut each zucchini and squash lengthwise. Using a vegetable peeler, peel the vegetables into paper-thin strips; discarding the central core.

To cook pasta: Heat a large pot over high heat until boiling. Add enough kosher salt to season the water to taste like sea water. While salted water boils vigorously, add pappardelle and stir immediately to prevent pasta from sticking together. Boil until pasta is al dente, 2 to 3 minutes.

While the pasta is cooking, place a large skillet on the stove over a medium-high heat and add the oil. When the oil is shimmering, add the zucchini and squash and cook, stirring frequently, until just tender, about 2 to 3 minutes.

Transfer the hot pappardelle to the skillet with the zucchini. Add enough pesto until the pasta is lightly coated and toss until well combined, using tablespoons of the reserved pasta water to thin the mixture as needed. Taste and adjust seasoning with lemon juice, salt and pepper.

To serve: Transfer the pasta into serving bowls, top with parmesan cheese and serve immediately.