Heavens to Betsy, this stuff is delicious! We had a ton of leftover arugula, so I decided to whip up some pesto. Pistachios and arugula are a fantastic combination- spicy, peppery arugula is balanced beautifully by the sweet nuts. My Mom has this amazing contraption that turns zucchini into curly-Q shapes and suggested I try this out in place of pasta. I’m so glad I did! It’s light but rich. If you don’t have this magical contraption, you could easily (if less quickly) slice the zucchini into noodles with a knife, vegetable peeler, or mandoline. Enjoy! -Amanda
Zucchini Pasta with Arugula Pistachio Pesto
1 zucchini, cut into ribbons (see instructions below)
1/3 cup arugula pistachio pesto (see recipe below)
1. To make the noodles, use a knife, mandoline, or vegetable peeler to create ribbons.
2. Toss noodles with pesto to combine.
Arugula Pistachio Pesto
Yields 2 cups
3 cups arugula, packed
1 cup pistachios, raw and shell removed
3-4 cloves garlic
1 lemon, juiced
1/2 lemon, zested
1 cup olive oil
1 teaspoon honey or other sweetner
salt, to taste
1. Combine in a food processor until smooth. Scrape down the sides as necessary.