Start by grating zucchini on a side grater into large shreds.
Transfer to a strainer placed over a bowl. Add a pinch of salt, mix and wait for about 10 minutes until zucchini release the excess liquid.
In the meantime bring water to a boil and cook pasta according to directions on the package.
By this time zucchini should be ready. Transfer them and all pesto ingredients into a food processor. Pulse a couple of times until smooth but still a bit chunky texture.
In a skillet pan brown 4 tablespoon of pine nuts ( a tablespoon per person) and set them aside.
To the same skillet add a drizzle of extra virgin olive oil, garlic cloves crushed with a flat knife and diced pancetta. Once slightly browned add pasta and zucchini pesto. Toss everything for a few seconds. Serve immediately garnishing with pine nuts and freshly grated Parmesan cheese.