Shaved Summer Squash, Pesto and Fettuccine

Serves 4

• 2 small green zucchini
• 2 small yellow squash
• 1 Tbsp. extra virgin olive oil
• 2 tsp lemon zest
• 1 ½  cups packed fresh basil leaves
• 1 medium cloves garlic
• ¼ cup pine nuts
• ½ cup extra virgin olive oil, divided
• salt and pepper to taste
• ½ cup freshly grated pecorino cheese
• 12 ounces fresh fettuccine

1. Shave summer squash and zucchini into thin ribbons using a mandoline or a vegetable peeler. Place ribbons in a large bowl.

2. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add olive oil and process until fully incorporated and smooth. Season with salt and pepper. Add pesto to shaved squash.

3. Bring a large pot of salted water to a boil over high heat and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta.  Add pasta to bowl with pesto and squash and gently combine together.