Fettuccini with Zucchini & Mint Pesto

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

Get the full recipe at From The Athlete's Kitchen.