Pasta With Spicy Almond Pesto

3/4 pound fettuccine 3/4 cup extra-virgin olive oil, divided 1/4 cup fresh sage leaves1 garlic clove, mashed to a paste 1/4 cup almond or hazelnut butter1 scallion, minced 1/2 teaspoon finely grated lemon zestLarge pinch of crushed red pepper 1/2 cup freshly grated parmesan cheese, dividedSalt and freshly ground pepperIn a pot of salted boiling water, cook the pasta until al dente; drain, reserving 3/4 cup of the cooking water.Meanwhile, to make the pesto, in a small skillet, heat 1/2 cup olive oil until shimmering. Fry the sage leaves over moderate heat, turning occasionally, until crisp. Drain the sage on paper towels, then chop half the leaves.In a medium bowl, combine the chopped sage leaves with the garlic, almond butter, the remaining 1/4 cup olive oil, scallion, lemon zest, crushed red pepper and all but 2 tablespoons of the parmesan cheese.Toss the drained pasta with the almond pesto; add as much of the reserved pasta water as needed to make a creamy sauce. Season to taste with salt and pepper. Top with the remaining cheese and the whole sage leaves and serve.Serves four."Food & Wine: An Entire Year of Recipes 2006" (Food & Wine Books, $26.95)