Zucchini with Opal Basil, Pine Nuts, and Parmigiano-Reggiano

Local Flavors, Deborah Madison

1 pound or more zucchini, 6 to 8 inches long

sea salt and freshly ground pepper

¼ cup pine nuts

extra virgin olive oil

freshly grated Parmigiano-Reggiano

10 large opal basil leaves, or other basil, torn

1. slice the squash in half lenghwiise, then steam or simmer in salted water until tender.  Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden.
2. When the squash is done, arrange it on a platter, cut side up.  Drizzle olive oil over it and season with salt and pepper.  Grate a veil of cheese over the squash, add the pine nuts and basil and serve.