Spaghetti with Zucchini and Pistachio Pesto

Spaghetti with Zucchini and Pistachio Pesto

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  • Prep Time


  • Total Time


  • Servings



  • c. basil leaves, plus more for serving

  • ½

    c. mint, plus more for serving

  • ¼

    c. shelled, toasted pistachios, plus more for serving

  • 2

    tsp. lemon zest

  • 1

    tbsp. lemon juice

  • ¼

    c. grated Parmesan, plus more for serving

  • ¼

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

  • 1

    zucchini, very thinly sliced (2 c.)

  • 12

    oz. spaghetti

  • kosher salt

  • Black pepper


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.


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