-
1
Heat a pot of water to boil for the pasta.
-
2
When it boils, salt the water and add the pasta, cooking al dente, with a bite to it.
-
3
Heat a deep skillet over medium heat.
-
4
Add the pistachios and toast for 5 minutes to develop their flavor.
-
5
Remove the nuts from the pan and cool.
-
6
Raise the heat a bit and return the pan to the stove.
-
7
Add 2 tablespoons of the EVOO (twice around the pan), then the zucchini.
-
8
Season the zucchini with salt and pepper.
-
9
Cook, stirring frequently, for 2 minutes, then add the garlic and continue to cook for 3 minutes more.
-
10
While the zucchini cooks, grind half the nuts with the parsley, mint, and cheese in a food processor.
-
11
Stream in about 1/3 cup of the EVOO and process until a paste forms, then season with salt and pepper.
-
12
Drain the pasta.
-
13
Add the pistachio pesto to the zucchini.
-
14
Add the pasta to the pesto and toss to coat evenly, then toss in the remaining whole toasted nuts.
-
15
Adjust the seasonings and grated cheese and transfer to a serving platter or plates.
-
16
Pass more cheese at the table.
-
17
The next three recipes are really unusual pestos (one of my favorite things!)
-
18
and I eat so much of them, that all I serve with the pasta is a salad.
-
19
Since I eat salad after dinner, its rare that I even save room for it!
-
20
If you like, you can beef up the protein (pun intended) by serving any of these pastas with grilled lamb chops, beef tenderloin steaks, chicken breasts, or pork loin chops alongside.
-
21
Simply marinate any of the meats in just enough balsamic vinegar to coat, a healthy drizzle of EVOO, and salt and pepper, then broil to the desired doneness.
-
22
With the Pistachio Pesto, scrod or haddock broiled with lemon and EVOO is lovely.
