In a large skillet with tall sides, lightly toast the 2 Tablespoons of pine nuts, which should take about 60-90 seconds. DO NOT WALK AWAY. Pine nuts can easily burn if left unattended. Remove the pine nuts and set aside.

In the same skillet, over medium-high heat, add about 1-2 teaspoons of olive oil, then add the ground turkey. Sprinkle with a few pinches of salt and freshly cracked black pepper. Break up the turkey with a wooden utensil and stir to cook until browned and fully cooked through, about 5 minutes. Add about 1 Tablespoon of pesto and cook for another 30 seconds, then remove turkey from the pan and set aside.

Reduce heat to medium and add another 1-2 teaspoons of olive oil. Add the shallots and a pinch of salt and sauté for 1-2 minutes, or until they’re softened and developing flavor. Add the garlic and sauté another 30 seconds or until fragrant.

Add the zucchini to the skillet and stir immediately to combine with the aromatics and to put the zucchini in contact with the bottom of the skillet. Add a pinch of salt, and stir frequently while cooking this for about 5 minutes or until the zucchini has softened. Then, add the lemon zest, the remaining 2-3 Tablespoons of pesto, and about 2 Tablespoons of the reserved pasta water. Stir this together and cook for another 3-5 minutes.

Combine the cooked pasta, ground turkey, and zucchini in the skillet or in a large bowl with a squeeze of lemon juice. Stir well, taste and add any additional salt, pepper, pesto, or olive oil as desired. Top with the pine nuts and parmesan cheese, reserving a bit of each to add to each serving of pasta. Enjoy!