Spaghetti with Zucchini and Pistachio Pesto

Spaghetti with Zucchini and Pistachio Pesto
Spaghetti with Zucchini and Pistachio Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    c. basil leaves, plus more for serving

  • 1/2

    c. mint, plus more for serving

  • 1/4

    c. shelled, toasted pistachios, plus more for serving

  • 2

    tsp. lemon zest

  • 1

    tbsp. lemon juice

  • 1/4

    c. grated Parmesan, plus more for serving

  • 1/4

    c. + 3 tbsp. extra-virgin olive oil, divided

  • 1

    zucchini, very thinly sliced (2 c.)

  • 12

    oz. spaghetti

  • kosher salt

  • Black pepper

Directions

Bring large pot of salted water to boil. In food processor, pulse together basil, mint, pistachios, lemon zest and juice, Parmesan, and 2 tablespoons olive oil. With motor running, add in ¼ cup olive oil until it reaches creamy consistency. Heat remaining 1 tablespoon olive oil in large sauté pan. Saute zucchini for 4 to 5 minutes or until browned. Season with salt and pepper. Add spaghetti to boiling water and let cook for 8 to 10 minutes or until al dente. Drain pasta, reserving 1 cup of cooking water. Return spaghetti to pot and toss with pesto, zucchini, and ½ cup of cooking water. Add an additional ¼ cup if you would like creamier pasta. Serve spaghetti in bowls with additional torn mint and basil, chopped pistachios, and grated Parmesan.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: