Zucchini Pistachio Pesto Linguine
Ingredients
- 6 oz Linguine
- ½ cup Reserved pasta water
- Stracciatella or burrata for garnish
Pistachio Pesto
- 1 medium Zucchini roughly chopped into 1 inch rounds
- ⅓ cup Shelled raw pistachios
- 1 cup Basil leaves packed
- 1 clove Garlic
- ½ cup Parmigiano grated
- ⅓ cup Olive oil
- ½ Lemon juiced
- Salt and pepper to taste
Instructions
- Prepare an ice bath in a bowl to the side. Bring a medium pot of water to a rolling boil and add 1 tbsp kosher salt. Add the chopped zucchini and 1 cup of basil leaves to the boiling water. Boil for 30-60 seconds, then use a pasta spider or tongs to remove zucchini and basil and drop directly into the ice bath. Once cool to the touch, remove and pat/squeeze dry.
- Bring the same pot of water back to a boil, then add 6 oz of linguine and cook until al dente, reserving roughly 1/2 cup of pasta water.
- To a food processor, add 1/3 cup pistachios, the blanched zucchini and basil, 1 clove of garlic, 1/2 cup grated parmigiano, juice of 1/2 a lemon, and 1/3 cup olive oil. Pulse until smooth, scraping down the sides as needed. Taste and add salt and pepper to taste.
- Add the drained pasta back to the still-warm pot and add the zucchini pesto to the pasta along with a splash of pasta water. Use tongs to stir vigorously until will combined. Place back over low heat if needed and continue stirring. Keep adding pasta water in small amounts until the sauce is to your preferred consistency.
- Serve warm and garnish with a scoop of stracciatella or burrata and any remaining basil leaves.
