Tagliatelle With Fried Zucchini, Teardrop Tomatoes And Walnut Pesto

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In Erika's Kitchen


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4 Tbsp heavy cream

pinch of dry mustard powder

1 tsp each fresh chopped rosemary and sage

4 cloves garlic, sliced

1 cup walnuts

1 cup olive oil, plus more for sauteing

1/2 cup freshly grated Parmigiano-Reggiano cheese

1 small zucchini, sliced into half-moons

1 cup teardrop tomatoes, cut in half

12 ounces fresh tagliatelle or fettucine

Salt and pepper to taste

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