Lemon Pesto with Fettuccine and Grilled Squash

Lemon Pesto Fettuccine and Grilled Squash with a Turkey Cutlet

Yet another recipe to help you burn through your CSA share.  This light and lemony pesto is a great accompaniment to pasta. Try tossing it with some steamed veggies, pouring it on a flaky white fish or using it to marinade boneless chicken things before grilling.

I added it to hearty fettuccine noodles topped with thick slices of zucchini, kou0sa, and summer squash.

Pesto

1 Lemon (juiced)
1/2  cup  olive oil
1/2  cup  fresh basil leaves
1/2  cup  fresh parsley leaves
1  tsp.  dry mustard
1  tsp.  dried garlic
1/2  tsp.  crushed red pepper

Pasta & Veggies

8-10 oz. dry linguini or fettuccine
3 small-medium squash
lemon zest
Parmesan cheese (optional)

Cook the pasta according to the package instructions.In a food processor, add the lemon juice, oil, basil, parsley, mustard, garlic and red pepper flakes. Blend ingredients until combined. You can add more or less oil per your preference. Set aside.

Slice the squash into 1/4″ thick slices.  Toss the squash with a Tbs of olive oil and a pinch of salt and pepper. Grill the squash over medium flame until they are tender and grill lines are visible.

Once the pasta is cooked, drain and toss with the pesto. Top the pasta with the grilled squash, lemon zest and Parmesan cheese. Enjoy!

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