- 2 cups fermented zucchini, chopped*
- 1 cup fermented mushrooms, rinsed and chopped*
- 12 ounces pasta
- 4 tablespoons butter
- 1 shallot minced
- 2 tablespoons white wine
- 1 cup reserved pasta cooking water
- 1/2 cup aged gouda, finely grated
- 1/4 cup pesto
- fresh parsley
- Bring a large pot of salted water to a boil. Add the pasta and cook, occasionally stirring, until al dente.
- Reserve 1 cups pasta water, then drain the pasta.
- In a pan, heat half the butter and chopped shallot until the shallots begin to brown.
- Add in the fermented zucchini and mushrooms and cook on medium until caramelized, stirring occasionally. About 15 minutes
- Deglaze the pan with white wine let it caramelize some more. About 2 min.
- Deglaze again with pasta water.
- Add the rest of the butter and whisk over medium heat to combine.
- Simmer until the sauce is slightly reduced.
- Add the pasta, toss with tongs until the sauce coats all the noodles, about a minute.
- Add in the cheese and pesto and toss. Top with fresh parsley (and flake salt to taste if necessary).
