Fettuccine with Zucchini and Cashew Pesto Sauce

I'm gonna keep this simple because otherwise I'll never actually post.

Basically, I've been on a huge veggie puree kick.  Most recently, I decided that I must be able to make some sort of sauce out of zucchini.  Not WITH zucchini, but OF zucchini...like as a base.

And so I did.  It is entirely vegan (not that I personally care as I am not vegan myself, but could be helpful to note) with the exception of the sprinkle of parmesan cheese I chose to put on top.

No cream. No cheese.  No butter...but still REALLY good, even good for you!

Ingredients:

• Handful of diced onion
• 1 small zucchini, diced (but sticks would work fine)
• Handful of Kale
• Small handful of basil
• Handful of cashews (I used unsalted)
• A few splashes of olive oil
• Package of vegetable fettuccine
• T pureed garlic
• Salt, pepper to taste

Directions:

• Make the pasta, reserving about 3/4C of the pasta water (I cooked my pasta with some garlic to add flavor)
• Sauce:
• Saute up the zucchini and onions with garlic, a splash of olive oil, salt, and pepper, for a good 10 minutes or so (zucchini should be very soft)
• Once done, add kale, basil, cashews, and sauted zucchini/onion to a food processor (mine is a super awesome, really easy to use and clean mini) and puree that jazz  
• Mix the pasta, reserved pasta water, and pureed sauce and eat!