Pasta With Creamy Zucchini Pesto

Name: Pasta With Creamy Zucchini Pesto
Ingredients: 1 1/2 pounds zucchini and/or summer squash (about 3 medium); 2 garlic cloves, thinly sliced; 2 tablespoons unsalted butter; 5 tablespoons extra-virgin olive oil, divided; Kosher salt plus freshly ground black pepper; 3 tablespoons unsalted roasted pistachios (shelled); 2 cups to 2 1/2 cups packed fresh basil leaves; 2 teaspoons finely grated zest + 1 tablespoon juice (or to taste) from 1 lemon; 1/4 cup whole-milk ricotta (see author note above); 1 pound linguine (or spaghetti, fettuccine, tagliatelle, or pappardelle); 1 cup finely grated Parmesan (or a mix of half Parmesan/half Pecorino), plus more for serving