INGREDIENTS
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3 medium zucchini (about 1 pound)
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3 tablespoons chopped fresh mint
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4 ounces ricotta salata, crumbled
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1 teaspoon lemon zest
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3 tablespoons fresh lemon juice
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1 tablespoon extra virgin olive oil
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1/2 teaspoon salt
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1 pound fresh fettuccine or linguine
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1/4 cup toasted nuts, such as pine nuts, sunflower seeds, or pistachios