Pistachio Pesto Zucchini Pasta
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Difficulty: Easy
Cuisine: Italian-inspired

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

Ingredients:
- 0.33 Cup olive oil
- 2.00 Tablespoon lemon juice
- 1.00 Teaspoon lemon zest
- 1.00 Clove garlic
- 12.00 Ounce short pasta
- 0.75 Cup Parmesan cheese
- 0.25 Teaspoon red pepper flakes
- 2.00 Cup basil
- 0.50 Cup pistachios
- 2.00 Piece zucchini

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

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

Source: https://recipesworthcooking.com/pistachio-pesto-zucchini-pasta/export/