Zucchini ribbons, cooked till they get a nice char around the edges, mixed into tender-firm pasta noodles, all bathed in a savory walnut and lemon sauce—this grilled zucchini fettuccine with walnut pesto is stick-to-your ribs comforting—just what we need on these chilly fall evenings.
Happy Autumn! The days might be getting shorter, yet gardens are still giving us fresh veggies. Here’s an easy way to use the last of this season’s zucchini. Light up the grill!
While the grill heats up, get out the food processor. Finely chop walnuts with shallots, lemon zest and thyme, stir in fresh-squeezed lemon juice and walnut and/or olive oil to make the pesto sauce. Set that aside.
Next, slice the “zukes” lengthwise into wide thin ribbons. Toss with olive oil and salt and pepper. Pop them on the grill. Just before you’re ready to eat, cook the fettuccine in plenty of boiling salted water, until the pasta is al dente, tender to the tooth. Stir a bit of pasta water into the pesto to loosen it up, and then toss everything together. This super simple supper is just fancy enough to serve to company. Continue Reading…