Fettuccine with Zucchini, Lemon, Pine Nuts and Herbs

• 1 lb fettuccine
  
• 8 ounces small zucchini
  
• 1/2 cup fresh mixed herbs (parsley, basil, thyme or others)
  
• 6 tablespoons olive oil
  
• zest and juice of 1 lemon
  
• 1/3 cup pine nuts
  
• 4 scapes, thinly sliced
  
• salt and pepper
  
• parmesan cheese (optional)
  

Bring a large pot of boiling water to a boil. Meanwhile, cut zucchini into matchsticks, and coarsely chop herbs. Heat 2 tablespoons oil in a skillet over a medium heat and add the pine nuts and scapes. Cook until the scapes have softened and the pine nuts are golden brown. Transfer to a bowl and add remaining olive oil, lemon zest and juice, and herbs. Salt and pepper to taste.

When water is boiling, add zucchini and cook for about 1 minute, remove with a slotted spoon and add to pine nut mixture. Cook pasta, reserve 1/2 cup water and drain. Toss the pasta with remaining ingredients and reserved cooking water so the noodles are coated with herbs. Serve with grated parmesan.