Hands-On Time: 20 Minutes

Special Equipment: Food Processor, Microplane (or Grater)

Ingredients:

• 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

Steps:

• 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!