Fresh Pasta and Zucchini with Ricotta Salata

Ingredients

• 1 tablespoon olive oil extra virgin 
• 1 pound fettuccine barilla fresh
• 3 tablespoons mint leaves fresh chopped
• 3 tablespoons juice of lemon fresh
• 1 teaspoon lemon zest 
• 0.3 cup sunflower seeds such as pine nuts, sunflower seeds, or pistachios toasted
• 4 ounces pecorino crumbled
• 0.5 teaspoon salt 
• 1 pound zucchini 

Equipment

• bowl
• pot
• peeler

Directions

1. Bring a large pot of salted water to boil over high heat.
2. Meanwhile, cut zucchini into thin strips with a vegetable peeler; set aside.
3. Combine mint and next 5 ingredients in a small bowl; set aside.
4. Cook pasta in boiling water according to package directions, adding zucchini during last minute of cooking time.
5. Drain and transfer to a large serving bowl.
6. Stir in mint mixture, tossing to combine.
7. Sprinkle with nuts.