Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine

INGREDIENTS

• 1/3 cup raw pepitas (pumpkin seeds)
• 1 cup packed cilantro (mostly leaves, about 2 bunches’ worth)
• 2 teaspoons seeded and roughly chopped jalapeño
• 2 cloves garlic, roughly chopped
• 1 lime, juiced
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup extra virgin olive oil
• 8 ounces (1/2 pound) whole grain fettuccine or linguine
• 2 small zucchini
• 1 yellow squash