Fettuccini with Zucchini & Mint Pesto

Fettuccine with Zucchini & Mint Pesto 9.10.15

This is a great Spring or Summer pasta dish!

Fettuccini with Zucchini & Mint Pesto

  • Servings: 2-4
  • Print

Hands-On Time: 20 Minutes

Special Equipment: Food Processor, Microplane (or Grater)


  • 1 Zucchini, with 1/8 Cup’s worth cut into matchsticks, the rest into 1/2″ cubes
  • 1 Garlic Clove, Thinly Sliced
  • 5 Tbsp Extra-Virgin Olive Oil, Divided into one 2 Tbsp and one 3 Tbsp Portions
  • Generous Pinch Red Pepper Flakes
  • 1/4 Cup Roasted Almonds, Chopped
  • Zest from 1/2 Lemon
  • 2 Tbsp Grated Pecorino Romano Cheese
  • 1/8 Cup Finely Chopped Mint, Plus Sprinkle more for Garnish
  • 1 Tbsp Lemon Juice
  • Salt & Pepper to Taste
  • 9 oz Fettuccini


  • Heat 2 Tbsp olive oil in a large frying pan or Dutch oven over medium heat.
  • Add the garlic, sauté for 1-2 minutes, then, add the red pepper flakes and sauté another 1-2 minutes.
  • Add the cubed zucchini and cook over medium heat, stirring occasionally, about 10 minutes.
  • Meanwhile, set up the food processor and add almost all of the chopped almonds (reserving some for garnish) and the remaining 3 Tbsp olive oil.
  • Once becoming translucent, with the skin starting to pucker some, transfer the zucchini/garlic/red pepper mixture to the food processor.
  • Process for :30 seconds, check texture.  Continue in :30 second increments until throughly incorporated but still chunky.
  • Scrape pesto from food processor into mixing bowl.
  • Place fettuccini in salted boiling water and cook according to package instructions.
  • Gather lemon zest, cheese & mint into a small bowl and set aside.  Place lemon juice, salt & pepper and garnishes at arm’s length.
  • Drain pasta, saving about 1/4 cup of the pasta water (which you may or may not need to use.)
  • Return pasta to pot and gently fold in the pesto, mixing until pasta is throughly coated.  If necessary, sprinkle in pasta water to achieve desired consistency.
  • Add in the lemon zest and juice, cheese, mint and salt and pepper.
  • Garnish with reserved almonds, mint, and zucchini matchsticks.

I hope you love this – I think you will!

Fettuccine with Zucchini & Pesto

6 responses to “Fettuccini with Zucchini & Mint Pesto”

  1. Ooh this pesto sounds amazing! I love how pesto can be made with so many different variations, and your one here of zucchini and almonds looks particularly good (in fact, it must be if you didn’t even have time to clean up!!) 🙂


    1. Thank you! If you have time to try it, I would love to know what you think!


  2. Wow, I am definitely making this at home tonight when I leave my pasta restaurant. There is always room for a good recipe like this one. 🙂


    1. Great, thank you so much for giving it a try! I’d love to know what you think!


  3. This pasta dish is the best. I just wonder what do you do with the zucchini that you cut into matchsticks?


    1. Hi Debbie – I am so glad you like it! Thank you for asking – they are for garnish, I’ve just updated the recipe! Thanks so much & enjoy!


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