The calendar may say that summer is over, but it is not! It is still kinda warm out and gardens are still producing lots of summer vegetables like tomatoes, peppers, and zucchini. But schools are already in session, the days are getting noticeably shorter, and Labor Day was earlier this week. So it may feel like summer is over to many people. And summer is definitely drawing to a close!
I am holding onto summer for as long as possible by using produce from the garden. Well, actually, my friend’s garden! (I was unable to plant my garden this year due to a halfway-across-the-country move over the summer.) While this dish has summery elements to it, (zucchini, basil & mint) it also has a comfort food quality to it from the pasta, making it the perfect transitional meal for going from summer temperatures to the lower temperatures of fall.
And who can overlook all the classic Italian flavors in this recipe! Of course, there is pasta, along with garlic, Parmesan cheese, olive oil and freshly made basil pesto. The pesto gets a surprising twist from the addition of mint and from the pistachios used in place of the usual pine nuts. It pairs well with some crusty, Italian bread and some Chianti wine, too!
Pasta with Zucchini & Pesto
Spaghetti with Zucchini & Pistachio Pesto (adapted from TheYellowTable.com)
Time required: 25 minutes, Serves 4
Ingredients:
- 1 1/2 cups basil leaves
- 1/2 cup mint
- 1/4 cup shelled, toasted pistachios
- zest of one lemon
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan, plus more for serving
- 1/4 cup + 3 tablespoons extra-virgin olive oil, divided
- 2 zucchinis, very thinly sliced (about 4 cups)
- 2 cloves garlic, sliced
- 12 ounces spaghetti
- kosher salt & black pepper
- additional Parmesan, basil, mint & pistachios for garnish, if desired
Directions:
Bring a large pot of salted water to boil.
In food processor, pulse together the basil, mint, pistachios, lemon zest and juice, Parmesan, and 2 tablespoons of the olive oil. With the motor running, add in ¼ cup olive oil until it reaches a creamy consistency.
The pesto ingredients.
Heat the remaining 1 tablespoon of olive oil in large sauté pan. Sauté the garlic for 2-3 minutes then add in the zucchini for another 4 to 5 minutes or until the zucchini is browned. Season the mixture with salt and pepper.
Bring on the zucchini & garlic!
Add the spaghetti to the boiling water and let it cook for 8 to 10 minutes or until it is al dente. Drain the pasta, reserving 1 cup of the cooking water.
Reserve some of the pasta water to thin the pesto once it is on the pasta.
Return the spaghetti to the pot and toss it with the pesto, zucchini and ½ cup of cooking water, adding the other 1/2 cup if needed.
Mix the spaghetti with the pesto & sauteed zucchini.
Serve the spaghetti with additional garnishes, if desired.
Great Italian food!
Lots of summer and classic Italian flavors here! ~Linda
Spaghetti with Zucchini & Pistachio Pesto (adapted from TheYellowTable.com)
Time required: 25 minutes, Serves 4
Ingredients:
- 1 1/2 cups basil leaves
- 1/2 cup mint
- 1/4 cup shelled, toasted pistachios
- zest of one lemon
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan, plus more for serving
- 1/4 cup + 3 tablespoons extra-virgin olive oil, divided
- 2 zucchinis, very thinly sliced (about 4 cups)
- 2 cloves garlic, sliced
- 12 ounces spaghetti
- kosher salt & black pepper
- additional Parmesan, basil, mint & pistachios for garnish, if desired
Directions:
Bring a large pot of salted water to boil.
In food processor, pulse together the basil, mint, pistachios, lemon zest and juice, Parmesan, and 2 tablespoons of the olive oil. With the motor running, add in ¼ cup olive oil until it reaches a creamy consistency.
Heat the remaining 1 tablespoon of olive oil in large sauté pan. Sauté the garlic for 2-3 minutes then add in the zucchini for another 4 to 5 minutes or until the zucchini is browned. Season the mixture with salt and pepper.
Add the spaghetti to the boiling water and let it cook for 8 to 10 minutes or until it is al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the spaghetti to the pot and toss it with the pesto, zucchini and ½ cup of cooking water, adding the other 1/2 cup if needed.
Serve the spaghetti with additional garnishes, if desired.