Wholegrain pasta with zucchini pesto and pistachios
- 120 g of wholegrain spaghetti
- 1 medium zucchini
- 1 tbs of Damiano organic pistachio paste
- Apple vinegar
- Few mint leaves
Wash the zucchini, cut of the extremities and cut it into pieces. Steam it for 6-8 minutes until it becomes tender.
Put into a blender the steamed zucchini, pistachio paste, a pinch of salt, one tablespoon of apple vinegar, few mint leaves and blend it for few seconds. You should get a creamy and homogeneous sauce.
Cook the pasta al dente, drain it and leave some water on side. Warm the zucchini and pistachio sauce in a pan and put the pasta into it. Serve as soon as ready.