In a heated sauté pan, begin by sautéing apricots and cashews in olive oil until apricots
are tender. Add salt, pepper, and wine. Reduce mixture until sauce thickens.
Place fresh Bisogno Fettuccine in a large pot of boiling salted water for 3-5 minutes for
al dente. Drain pasta and transfer to the pan with apricot sauce. Add some of the pasta
water if too dry. Add chopped green onions and serve. Top with lemon zest.