Salt and pepper
1 pound penne rigate pasta
2 firm zucchini
About 3 tablespoons (EVOO)
1 Fresno chili pepper, finely chopped
4 cloves garlic, finely chopped
Juice of 2 limes
2 tablespoons butter
1/2 cup flat leaf parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh tarragon or 1/2 cup fresh basil, chopped
1 cup grated Pecorino-Romano cheese, divided
1/2 cup pistachios, finely chopped and toasted