Pasta alla Pesto di Pistacchi

Pasta alla Pesto di Pistacchi is a vibrant and nutty Italian dish that combines the rich flavors of pistachios with fresh herbs for a delightful twist on traditional pesto. This Paleo version uses zucchini noodles, making it not only delicious but also a healthy option for pasta lovers.

Ingredients

• Zucchini - 2 medium
• Pistachios (shelled) - 60 grams
• Fresh basil leaves - 30 grams
• Garlic - 1 clove
• Olive oil - 60 ml
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams (for garnish)

Steps

1. Spiralize the zucchini using a spiralizer to create 'noodles' and set aside.
2. In a food processor, combine pistachios, fresh basil leaves, garlic, lemon juice, salt, and black pepper.
3. Blend the mixture while slowly drizzling in the olive oil until a smooth pesto forms. Adjust seasoning as needed.
4. In a skillet over medium heat, add the zucchini noodles and sauté for about 3-5 minutes until just tender but still al dente.
5. Remove the skillet from heat and add the pistachio pesto to the zucchini noodles, tossing to combine thoroughly.
6. Serve immediately, garnished with halved cherry tomatoes and additional pistachios if desired.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from pistachios and olive oil that support heart health.
• Low in carbohydrates and high in fiber, making it suitable for Paleo and low-carb diets.

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