Italian-inspired

Pistachio Pesto Zucchini Pasta

A fast summer pasta with basil pistachio pesto, sauteed zucchini, lemon, Parmesan, and enough pasta water to make the sauce glossy.

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Pistachio Pesto Zucchini Pasta

Pistachio is moving beyond dessert, and pesto is a practical way to use it in a weeknight dinner.

The nuts make the sauce creamy, lightly sweet, and more interesting than a standard basil-only version.

Zucchini keeps the pasta seasonal and adds volume without making the dish heavy.

Lemon and Parmesan sharpen the sauce so the pistachio flavor tastes savory, not pastry-like.

Reserve pasta water before draining.

The starch is what turns the pesto into a glossy sauce instead of a thick paste that sits on top of the noodles.

For another recipe in this seed collection, try Creamy Tuscan White Bean Pasta or Roasted Carrots with Tahini and Pistachio.

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Directions

  1. Cook pasta in salted water until al dente, reserving 1 cup pasta water before draining.
  2. Blend basil, pistachios, Parmesan, olive oil, lemon juice, lemon zest, garlic, and 1/4 teaspoon salt into a coarse pesto.
  3. Heat a thin layer of olive oil in a large skillet over medium-high heat.
  4. Add zucchini and cook for 5 to 6 minutes, until browned at the edges.
  5. Add pasta, pesto, red pepper flakes, and 1/2 cup pasta water.
  6. Toss until glossy, adding more pasta water as needed.

Nutrition

Nutrition Information

Estimated per serving: 690 calories, 24 g protein, 83 g carbohydrates, 31 g fat.

Variations

Recipe Variations

- Add grilled chicken or shrimp.
- Use mint with the basil for a brighter sauce.
- Swap zucchini for asparagus or green beans.

Notes

  • Do not over-blend the pesto; a little texture is welcome.
  • Salt the zucchini after it browns so it does not release too much water early.
  • The pesto can be made 2 days ahead and refrigerated.

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