Menu Enter a recipe name, ingredient, keyword...

bweber

Spaghetti with Zucchini and Pistachio Pesto

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Preparation

Step 1

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.

You'll also love

Review this recipe

ZUCCHINI BREAD (SUSHIE) Potato-Zucchini Pancakes