Fettuccine & Salsa Verde with Zucchini, Almonds & Pecorino Cheese

Fettuccine & Salsa Verde

with Zucchini, Almonds & Pecorino Cheese

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 820 Cals/serving
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Our herbaceous salsa verde (an Italian-style parsley and caper-based sauce) is the star of this dish—bringing bright, zesty flavor to pan-seared vegetables tossed with tender strands of fettuccine pasta.

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Brown the zucchini:
3 Brown the zucchini:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned and slightly softened. Transfer to a plate. Wipe out the pan.

Cook the onion & tomatoes:
4 Cook the onion & tomatoes:

While the pasta continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, halved tomatoes, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of cooked onion and tomato, add the cooked pasta, browned zucchini, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the crème fraîche and salsa verde (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese and almonds. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Brown the zucchini:
3 Brown the zucchini:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned and slightly softened. Transfer to a plate. Wipe out the pan.

4 Cook the onion & tomatoes:

While the pasta continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, halved tomatoes, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

Cook the onion & tomatoes:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of cooked onion and tomato, add the cooked pasta, browned zucchini, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the crème fraîche and salsa verde (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese and almonds. Enjoy!