Summer Zucchini, Walnut and Olive ~ Whole Grain Pasta with Lemon Zest

Ingredients

• 3 medium farm fresh zucchini, cleaned, cut into batonettes
• 2 teaspoons neutral oil*
• ½ cup walnut halves, red and english (brown)
• 3 cloves fresh garlic, peeled, sliced thinly
• ¼ teaspoon fresh cracked black pepper
• ¼ cup walnut oil
• rind of half fresh lemon, finely grated
• ¼ cup green and black olives, pitted, halved
• 2 teaspoons sherry vinegar, or red wine vinegar
• 1 pound whole wheat pasta, cooked al dente, preferably non gmo
• 1 pinch sea salt
• ⅓ cup aged cheese, shaved, such as grana padano