Zucchini spaghetti with pistachio pesto

Name: Zucchini spaghetti with pistachio pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 4 organic zucchini; 100 g peeled unsalted pistachios; Approx. 1 dcl olive oil; 100 g sun-dried tomatoes; 30 g mustard sprouts; 100 g Parmesan; 4 large cloves of garlic; Salt; Freshly ground pepper

4 SERVINGS

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INGREDIENTS

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

INSTRUCTIONS

1
Wash the zucchini and use a julienne peeler to create spaghetti. Salt the zucchini and let it sweat. Drain the excess water and carefully pat the zucchini dry.
2
Meanwhile, prepare the pesto. In a blender, combine 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. Season the pesto with salt and mix.
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 several 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. Taste some of her delicacies.