Pistachio Pesto Tagliatelle And Breaded Zucchini

Name: Pistachio Pesto Tagliatelle And Breaded Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces Parmesan grated; 1 ounce fresh mint leaves chopped; 2 garlic cloves roughly chopped; 1 lemon; 2 ounces pistachios; 8 tablespoons olive oil; 2 medium eggs; 2 tablespoons all-purpose flour; 3 ounces panko breadcrumbs; 1 zucchini cut into slices; 2 tablespoons sunflower oil; 17 ounces tagliatelle fresh

Servings: persons

4 ounces Parmesan grated
1 ounce fresh mint leaves chopped
2 garlic cloves roughly chopped
1 lemon
2 ounces pistachios
8 tablespoons olive oil
2 medium eggs
2 tablespoons all-purpose flour
3 ounces panko breadcrumbs
1 zucchini cut into slices
2 tablespoons sunflower oil
17 ounces tagliatelle fresh

1
Place half of the Parmesan, the mint, garlic, lemon zest, lemon juice, pistachios and olive oil in a food processor and blend until smooth. Season.
2
Beat the eggs in a deep bowl. Place the flour in a separate bowl and season. Mix the panko with the remaining Parmesan in a third bowl. Dip a zucchini slice first in the flour, then the egg and finally in the Parmesan panko. Repeat until all of the slices are coated.
3
Heat the sunflower oil in a frying pan, add the breaded zucchini and fry for 2-3 mins on each side. You may need to do this in batches. Keep warm until ready to use.
4
Cook the pasta in boiling, salted water until tender. Drain the pasta then mix with the pesto and half the fried zucchini. Divide the mixture between 4 bowls and top with the remaining fried zucchini. Serve.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces Parmesan grated, 1 ounce fresh mint leaves chopped, 2 garlic cloves roughly chopped, 1 lemon, and more.

Yes, Pistachio Pesto Tagliatelle And Breaded Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!