Pistachio Pesto Fettuccine

Watch the video below! This recipe was developed by @cookin_brooke.

Light, fresh, and perfect for summer nights!

This easy weeknight dinner meal comes together super fast and packs a lot of flavor! With summer coming to and end I highly recommend making this with the last of the farmers market goodies!

Ingredients: (2 servings)
•Pastured Raised Chicken (@pastureproject Smokey Red)
•8 oz Revival Einkorn fettuccine (@revivaleinkorn)
•½ cup Fixa Foods Pistachio Pesto (@fixafoods)
•1 cup cherry tomatoes
•1 medium zucchini, sliced into quarters (lengthwise, then cut into bite-sized pieces)
•2 Tbsp olive oil, plus more for finishing (@cobramestateusa)
•Fresh basil leaves
•Pinch of red pepper flakes
•¼ cup organic ricotta

Instructions:
•Cook fettuccine according to package directions. Reserve a little pasta water.

•In a skillet, heat 1 Tbsp olive oil over medium-high. Add cherry tomatoes and cook until blistered and bursting, about 4–5 minutes. Remove and set aside.

•In the same pan, add another drizzle of olive oil and sauté zucchini quarters until tender and golden.

•Toss the cooked pasta with pistachio pesto, adding a splash of pasta water to help it coat.

•Top with blistered tomatoes, zucchini, fresh basil, red pepper flakes, and an extra drizzle of olive oil.

•Finish with a spoonful of organic ricotta on top.