This is the ultimate summer pasta with a silky smooth sauce made from zucchini, basil and pistachios. I had this dish at my favorite Italian restaurant Casa Tua and it since hasn’t left my mind, so I recreated it on our recent holiday in Sardinia. Zucchini are full of fiber and vitamins while the pistachios add valuable unsaturated fats.
Ingredients: (preferably organic)
- 4 zucchini, halved & sliced
- 1 box GF pasta
- a bunch of basil
- 1 clove garlic
- a squeeze of lemon
- a handful pistachios, shelled
- pink Himalayan salt, to taste
- ¼ cup olive oil
- more basil, for garnish
- more pistachios, chopped, for garnish
Directions:
01. Pre-heat the oven to 180 degrees. On a parchment paper lined baking sheet, lay out the sliced zucchini, add a splash of olive oil and some salt and mix well to even out the seasoning. Bake for 20-30 minutes until crispy.
02. Heat up the pasta water in a pot and cook the pasta until al dente.
03. Add a quarter of the baked zucchini to a food processor along with the basil, garlic, lemon squeeze, pistachios, salt and olive oil. Blend until smooth.
04. Add the sauce to the drained pasta and reserve some pasta water to thin out the sauce to the desired consistency. Top it off with the rest of the baked zucchini, crushed pistachios and basil to serve.
