Zucchini Spaghetti with Pistachio Pesto

4 SERVINGS

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INGREDIENTS

4 organic zucchinis
100 g peeled unsalted pistachios
Approx. 1 dcl olive oil
100 g sun-dried tomatoes
30 g mustard microgreens
100 g Parmesan
4 large cloves of garlic
Salt
Freshly ground black pepper

INSTRUCTIONS

1
Wash the zucchinis and use a julienne peeler to create spaghetti. Salt the zucchini and let it sweat. Drain the excess water and gently pat the zucchini dry.
2
Meanwhile, prepare the pesto. In a blender, mix pistachios, half of the mustard sprouts, half of the grated Parmesan, and 1 dcl of olive oil. If the pesto is too thick, add more oil. Salt the pesto and mix well.
3
Heat 1 tablespoon of olive oil in a pan, add sliced garlic and let it turn golden, then add the zucchini and sauté for a few minutes until the zucchini softens. Carefully stir in the pesto, sun-dried tomatoes, and season with pepper.
4
Serve sprinkled with grated Parmesan and mustard sprouts.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.