Fettuccine with Pistachio Pesto, cheese, zucchini and nuts

• 360 g Sciara Pistachio Fettuccine
• 6 tablespoons Sciara "Oro" Pistachio Pesto
• 4 zucchini (better if 2 yellow and 2 green)
• 60 g spreadable cheese (Philadelphia type)
• 100 g Brazil nuts
• 1 clove of garlic
• Vegetable broth
• Extra virgin olive oil
• Salt
• Pepper
• Sweet paprika

Let's start preparing our Fettuccine with Pistachio Pesto, cheese, zucchini, and Brazil nuts:

1. Finely chop the garlic.
2. Dice the zucchini into small pieces.
3. Add extra virgin olive oil, finely chopped garlic, and a bit of salt and pepper to a pan, then sauté everything over low heat until the garlic begins to turn golden brown.
4. Add the diced zucchini and a bit of broth to the pan.
5. Cook the zucchini until they become soft.
6. Transfer the zucchini to a blender. Add the Pistachio Pesto, the Brazil nuts, and a splash of broth.
7. Blend everything until you get a thick and smooth cream.
8. Cook the Fettuccine in plenty of boiling salted water; they'll be ready in 7 minutes. Drain them when they're still al dente.
9. Meanwhile, pour the cream obtained into a large enough pan to also contain the pasta.
10. Place the pan on the stove over low heat.
11. Add the spreadable cheese and mix everything well, stirring gently.
12. Drain the Fettuccine, add them to the pan, and finish cooking by adding a little bit of the cooking water.