Zucchini Pasta with Pistachio-Basil Pesto
Looking for a fresh, flavorful twist on traditional pesto pasta? This Zucchini Pasta with Pistachio-Basil Pesto is a vibrant celebration of Italy’s sun-soaked ingredients. The dish combines the richness of pistachios with the brightness of basil and parsley, creating a sauce that’s both nutty and refreshing. Sauteed zucchini, tender and golden, adds a delicate sweetness and soft bite; the ricotta takes care of the creaminess.
Ingredients
- 3 ounces pasta
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 medium zucchini cut in matchsticks
- salt & pepper
For the Pistachio-Basil Pesto
- 2 ounce pistachios
- 1 cup basil
- 1/2 cup parsley
- salt & pepper
Instructions
- Make the Pistachio-Basil Pesto by processing pistachios, basil leaves, parsley, olive oil, salt & pepper. You can process it until fairly smooth or coarse. (NOTE 1)
- Heat oil in a skillet and saute minced garlic and zucchini, which you cut as short sticks. Cook until browning and zucchini is softening. Season with salt & pepper. Remove from skillet.
- Cook pasta according to directions on the packaging.
- Transfer the pesto to the skillet and add some pasta water. Stir until you have a thick sauce.
- Drain pasta (keep some pasta water aside) and add it to the skillet with pesto. Toss the pasta with the sauce.
- Add ricotta and mix with the pasta. Add pasta water until you reach a thickness of the sauce to your liking.
- Add the zucchini sticks and fold them into the pasta. Serve when everything it hot.
Notes
- I opted for a coarse pesto. The zucchini is soft and a little crunch to the pasta is an additional texture that adds to the experience of the dish.
Nutrition
Calories: 406kcalCarbohydrates: 44gProtein: 13gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gSodium: 20mgFiber: 6gSugar: 6g