Zucchini Pasta with Arugula Pistachio Pesto

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

Serves 1

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.


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