Spaghetti with Zucchini and Pistachio Pesto

Bring large pot of salted water to boil. In food processor, pulse together basil, mint, pistachios, lemon zest and juice, Parmesan, and 2 tablespoons olive oil. With motor running, add in 1/4 cup olive oil until it reaches creamy consistency. Heat remaining 1 tablespoon olive oil in large sauté pan. Saute zucchini for 4 to 5 minutes or until browned. Season with salt and pepper. Add spaghetti to boiling water and let cook for 8 to 10 minutes or until al dente. Drain pasta, reserving 1 cup of cooking water. Return spaghetti to pot and toss with pesto, zucchini, and 1/2 cup of cooking water. Add an additional 1/4 cup if you would like creamier pasta. Serve spaghetti in bowls with additional torn mint and basil, chopped pistachios, and grated Parmesan.