Zucchini Fettuccine with Roasted Peanut Pesto

This dish is so savory, nutty, and buttery – yet light and fresh. A great bowl of pasta for the summer! And easy!

Note: this is regular semolina fettuccine, with zucchini ribbons, not zucchini pasta, which is here.

1/2 lb. fettuccine
1 zucchini
1 Tbsp olive oil
1 tsp butter
1 clove garlic, minced
1 tsp red pepper flakes
~1 cup Roasted Peanut Pesto

1. Bring water for pasta to a boil. Grate zucchini into wide strips and set aside.

2. Put fettuccine into boiling water. Cook 10-12 minutes, stirring occasionally.

3. In a smaller skillet, heat olive oil and butter. Add zucchini and stir, cooking for about three minutes. Add garlic and red pepper flakes, stir, and cook for a further five minutes. Stir again, lower heat to simmer, and continue to cook slowly.

4. Drain pasta, return to pot, add pesto to taste, and stir thoroughly. Toss in zucchini and serve. Add salt, pepper, and/or cheese to taste. Garnish with extra basil leaves and/or black olives.

Makes 2-4 servings.

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