Lunch: Spaghetti with Zucchini and Pistachio Pesto

Recipe by Anna Watson Carl This pesto is nuts.

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Spaghetti with Zucchini and Pistachio Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 1/2 c. basil leaves, plus more for serving
1/2 c. mint, plus more for serving
1/4 c. shelled, toasted pistachios, plus more for serving
2 tsp. lemon zest
1 tbsp. lemon juice
1/4 c. grated Parmesan, plus more for serving
1/4 c. 3 tbsp. extra-virgin olive oil, divided
1 zucchini, very thinly sliced (2 c.)
12 oz. spaghetti
kosher salt
Black pepper

Instructions

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.

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