First, bring a large pot of generously salted water to a boil and cook the fusilli al dente according to package directions.
In the meantime, wash the zucchini and remove the two ends. Grate into coarse strips with a kitchen grater. Place in a large sieve and carefully squeeze out the excess liquid.
Then place the zucchini strips in the bowl of the hand blender. Grate the Parmigiano and Pecorino and add to the cup along with the pine nuts and basil.
Add a little olive oil and mix gently on low speed with the hand blender. Gradually add the remaining olive oil until the pesto has a nice creamy consistency.
Pour a ladleful of pasta water into a cup and set aside. Remove the finished pasta from the heat, drain, and return to the pot.
Now add the zucchini pesto and some pasta water to the fusilli. Finally, mix everything thoroughly, divide into deep plates and enjoy immediately.Buon appetito!