Zucchini and Pistachio Pasta

This fifteen-minute pasta with zucchini recipe is super healthy and a comforting way to get vegetables and fibre into you via what is quite a luscious pasta sauce. The pistachio nuts and parmesan cheese bring a depth of flavour to this zucchini sauce and raise the protein content making this pasta with zucchini and pistachio a great standalone vegetarian dish.

I

love zucchini or courgettes as they are called in the UK and France. It took me quite a few years to find the perfect zucchini pasta recipe. I think I have finally cracked it with this pasta with smooth creamy zucchini and pistachio sauce. This is one of the easiest zucchini pastas you can make.

Pasta with Zucchini and Pistachio

Serves 2

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Zucchini and Pistachio Pasta

Yield: 2

Author: Dee Kirk

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This quick and comforting 15-minute zucchini pasta recipe is a delicious way to pack in veggies and fiber, all wrapped in a luxuriously creamy sauce.

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Ingredients

• 10oz pasta such as fettuccine
• 2 medium-sized zucchini (courgettes), cubed
• 1 clove of garlic, peeled and halved
• 3.5 oz shelled pistachio nuts, and more to garnish
• 3.5oz of parmesan cheese, grated
• A handful of fresh basil leaves
• 2 tablespoons of extra-virgin olive oil
• Salt and Pepper

Instructions

1. Cook the pasta in salted boiling water according to packet instructions
2. Meanwhile gently fry the zucchini cubes and garlic halves in olive oil, cover, and let cook for 5-7 minutes.
3. Place the pistachios in a food processer and blitz. I use a Vitamix for this. Remove the garlic halves from the pan and squash with the back of a spoon and sprinkle with salt.
4. Add the zucchini cubes to the blitzed pistachio nuts along with the parmesan cheese, basil leaves, 1 tablespoon of olive oil, the squashed garlic and a couple of tablespoons of the pasta cooking water. Blitz everything into a smooth sauce and season to taste. I tend to always add quite a generous pinch of salt at this stage.
5. Drain the pasta leaving some cooking liquid aside. Toss the pasta in the sauce so that it is completely coated. Add more cooking water if you need to loosen up the sauce.
6. Serve immediately, garnished with the remaining whole pistachios, basil leaves, and a grind of black pepper. Top with more parmesan if desired.

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FAQs

1. Can I use a different type of pasta?

   Absolutely! While fettuccine is recommended, other long, flat noodles like tagliatelle or pappardelle would work well. You could also use shorter pasta like penne or fusilli.

2. Do I need a food processor?

   While a food processor creates the smoothest sauce, you can achieve a similar texture with an immersion blender or by blending the ingredients in batches with a regular blender.

3. What if I don't have pistachios?

   Pine nuts or almonds would be good substitutes, although they will offer slightly different flavors.

4. Can I add other vegetables to this dish?

   Yes! Chopped broccoli, peas, or asparagus would be delicious additions. Aim for vegetables with similar cooking times as zucchini.

5. How do I know when the zucchini is cooked?

   The zucchini should be tender-crisp, with a slight bite to it. Avoid overcooking, as it can become mushy.

6. Is there a vegan alternative to parmesan cheese?

   Nutritional yeast can be used for a cheesy flavor without dairy. You could also omit the cheese altogether and rely on the saltiness of the pistachios.

7. How can I make this dish more protein-rich?

   Add some grilled chicken or tofu to the finished pasta for a more substantial meal.

   Can I make this recipe ahead of time?

8. The cooked pasta and sauce can be stored separately in the refrigerator for up to 2 days. Reheat gently and toss together before serving.

9. What other herbs could I use instead of basil?

   Fresh mint or parsley would be refreshing alternatives.

10. What kind of wine would pair well with this dish?

    A light-bodied white wine like Pinot Grigio or Sauvignon Blanc would complement the flavors of the zucchini and pistachios.