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["Bring a large pot of heavily salted water to a boil. Heat a small frying pan over medium heat, add pine nuts, and toast, shaking the pan occasionally, until golden, about 3 minutes. Remove nuts from the pan and set aside.", "Heat butter and oil in a medium saucepan over medium heat. When butter foams, add shallots and a pinch of salt and cook, stirring occasionally, until shallots are soft and translucent, about 7 minutes. Stir in toasted pine nuts and lemon zest, season with salt and freshly ground black pepper, and remove from heat.", "Trim ends off of zucchini and yellow squash. Using a julienne peeler or a mandoline, cut the skin and first layer of flesh from each squash in long ribbons, or ""noodles."" (You should have about 3 cups.) Alternatively, you can use a knife to slice the skin and first layer of flesh off each side of the squash (creating four 1/8-inch-thick slices), and then julienne each piece into 1/8-inch-wide ribbons. Reserve remaining squash for another use.", "Cook linguine according to the package directions. When about 1 minute of cooking time remains, add squash noodles to the pot. When linguine is cooked and squash is tender, drain well in a colander and then return to the empty pot.", "Add shallot mixture, lemon juice, herbs, and 1/2 of the grated cheese. Season with salt and lots of freshly ground pepper and toss well. Transfer pasta to a serving platter and garnish with more fresh herbs and cheese shavings. Pass extra cheese on the side."]
