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Ingredients

• About 1/4 cup plus 2 tablespoons extra virgin olive oil (EVOO)
• 2 young and tender zucchini, julienned
• 3-4 spring onions, whites and greens finely chopped
• 6 cloves garlic, chopped, divided
• 1/2 cup white wine
• 1 1/2 cups mint
• 1/2 cup flat leaf parsley, packed
• 1/4 cup toasted pistachios or pine nuts
• About 1/4 cup grated Parmigiano Reggiano cheese
• About 1/4 cup grated Pecorino Romano cheese
• Zest and juice of 1 lemon
• 1 pound egg tagliatelle

Description

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