Italian Zucchini and Pistachio Pesto Pasta

Units:
Servings: Prep Time: 15 Cook Time: 15

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions until al dente. Drain and set aside.
  2. In a food processor, combine basil, pistachios, Parmesan cheese (or nutritional yeast), garlic, olive oil, lemon juice, salt, and black pepper. Pulse until smooth and creamy.
  3. In a large skillet over medium heat, add spiralized zucchini and sauté for 3-4 minutes until just tender.
  4. Add cooked spaghetti to the skillet along with the zucchini and toss with the prepared pistachio pesto.
  5. Add red pepper flakes and cherry tomatoes, gently tossing everything together to combine.
  6. Serve immediately, garnished with additional basil leaves and a sprinkle of Parmesan cheese (optional).

Dietary Tags

Recipe By:

Chef AI

Italian Zucchini and Pistachio Pesto Pasta

Ingredients

  • 2 medium zucchinis, spiralized or julienned
  • 300g gluten-free spaghetti
  • 1/2 cup fresh basil leaves
  • 1/4 cup pistachios, shelled
  • 1/4 cup grated Parmesan cheese (use nutritional yeast for vegan option)
  • 2 cloves garlic, peeled
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • Salt and black pepper, to taste
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup cherry tomatoes, halved

Directions

  1. Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions until al dente. Drain and set aside.
  2. In a food processor, combine basil, pistachios, Parmesan cheese (or nutritional yeast), garlic, olive oil, lemon juice, salt, and black pepper. Pulse until smooth and creamy.
  3. In a large skillet over medium heat, add spiralized zucchini and sauté for 3-4 minutes until just tender.
  4. Add cooked spaghetti to the skillet along with the zucchini and toss with the prepared pistachio pesto.
  5. Add red pepper flakes and cherry tomatoes, gently tossing everything together to combine.
  6. Serve immediately, garnished with additional basil leaves and a sprinkle of Parmesan cheese (optional).