Fettuccine & Salsa Verde

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.

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.

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.

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.

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!