Zucchini, mozzarella and almond fettuccini
Fresh fettuccine, 2 portions
1 tablespoon of butter or ghee
1 small zucchini
1 mozzarella ball
1 handful of raw almonds
1 to 2 tablespoons of chopped parsley
Salt and pepper to taste
1 teaspoon of dry parsley
Dry roast the almonds in a nonstick skillet (the appetizing smell will guide you through cooking time). Let cool.
Cut the zucchini into slices and grill it in the same pan (oiling one side of each slice with a brush). Place the already cooked slices in a covered container to infuse. Salt to taste.
Boil about 2 liters of water in a saucepan. Salt and cook the fettuccine according to package directions. Fresh pasta takes just 2-3 minutes.
As soon as they are cooked, drain the water and add a full spoonful of ghee or butter. Then stir in the slices of zucchini cut in 2, the almonds, chopped parsley and cubes of mozzarella. Stir and serve immediately.