Spaghetti with Zucchini and Pistachio Pesto

  • 1 1/2 c. fresh basil leaves, plus more for serving
  • 1/2 c. fresh mint, plus more for serving
  • 1/4 c. shelled, toasted pistachios, plus more for serving
  • 2 tsp. lemon zest
  • Juice of 1/2 lemon
  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1/4 c. plus 3 tbsp. extra-virgin olive oil, divided
  • 1 zucchini, very thinly sliced
  • kosher salt
  • Freshly ground black pepper
  • 12 oz. spaghetti

  1. Bring large pot of salted water to a boil.
  2. 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.
  3. Heat remaining 1 tablespoon olive oil in large sauté pan, then cook zucchini for 4 to 5 minutes or until browned. Season with salt and pepper.
  4. Add spaghetti to boiling water and cook for 8 to 10 minutes or until al dente. Drain, reserving 1 cup pasta water, and return to pot.
  5. Toss pasta with pesto, zucchini, and ½ cup of cooking water; add an additional ¼ cup if you like creamier pasta.
  6. Serve spaghetti in bowls with additional torn mint and basil, chopped pistachios, and Parmesan.
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