Ingredients
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
Preparation
Step 1Bring large pot of salted water to a boil.Step 2In 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.Step 3Heat 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.Step 4Add 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.Step 5Toss pasta with pesto, zucchini, and ½ cup of cooking water; add an additional ¼ cup if you like creamier pasta.Step 6Serve spaghetti in bowls with additional torn mint and basil, chopped pistachios, and Parmesan.
