Creamy Zucchini Basil Pistachio Pasta
Creamy Zucchini Basil Pistachio Pasta. The creamiest spring pasta recipe with some of our favorite fresh springtime ingredients. Like a creamy pesto sauce that is made with zucchini, fresh basil leaves, pistachios. A creamy cheesy mixture of fresh pesto goodness !!
Some better weather pasta vibes for an early May middle of the week pasta night. This one is perfect for spring or even summer because it’s got all the fresh ingredients of the season. Plus it just looks nice and springy with the vibrant colors of the creamy pesto. So it’s the perfect dish for the season.
The pesto is creamy and cheesy. And the base is a combination of zucchini, basil, and pistachios….allll blended into one delicious mixture to coat the pasta. It’s a creamy pesto but without the cream. The creaminess comes from simply tossing with lots of cooking water. Garnished with extra basil leaves and pistachios….SO good and SO springtime.
However, the weather for this weekend is not looking very springtime ish. I don’t know about you guys but it seems like here on the east coast it is always rainy, dreary, and cold 9 out of 10 times on mothers day weekend. It makes for a little bit of a depressing celebration because normally when you think mothers day you think may, spring, warm weather, flowers. The weather though has not lived up to the expectation.
But I am definitely already planning my moms menu for the weekend and I am super excited. Because even though the weather is not going to feel like springtime…I have so many springtime dishes in mind. Who’s got their mothers day weekend menus ready?!
Ingredients
3 medium zucchini
1 garlic clove; thinly sliced
3 tablespoons butter
5 tablespoons olive oil; divided
salt and pepper
3 tablespoons shelled pistachios
2 cups basil leaves
2 tablespoons lemon zest
juice of 1 lemon
1/2 cup ricotta cheese
1 pound fettuccine
1 cup parmesan
Directions
Trim the ends off the zucchini and place in a food processor. Process until grated. Remove and squeeze through a clean towel to drain the water.
In a large skillet, heat the butter and 1 tablespoon of olive oil. Add the zucchini, garlic, salt, and pepper. Cook over medium-high heat for 10 - 15 minutes. Stir frequently.
Add the pistachios, basil, lemon zest, and remaining 4 tablespoons of olive oil to the food processor. Pulse until coarsely ground. Add the zucchini and garlic, pulse again. Add the ricotta and lemon juice and process on high speed until combined. Transfer to a bowl. Season with salt and pepper.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta back to the pot with the pesto, parmesan, and cooking water as needed. Toss to coat until very creamy. Serve topped with fresh basil leaves.
