Fettuccine with Peas, Zucchini and Goat Cheese | RICARDO

Ingredients

• 3 zucchini, cut into ¼ inch (5 mm) half-moons
• 1/3 cup (75 ml) olive oil, plus more for serving
• 2 garlic cloves, chopped
• 1/2 tsp black peppercorns, crushed
• 3/4 lb (340 g) fettuccine
• 3 cups (450 g) frozen peas
• 5 oz (150 g) fresh goat cheese, crumbled
• 2 tbsp basil, finely chopped, plus more leaves for serving