Heat pecans in a small nonstick skillet over medium low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
Prepare fettuccine according to package directions.
Meanwhile, melt butter with olive oil in a large nonstick skillet over medium high heat; add zucchini and garlic, and saute 3 to 4 minutes or until the zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Serve immediately.