Spaghetti with pistachio pesto and courgette.

This recipe comes straight out of SICILY, which is one of my fav regions in Italy. Preferably you make this pesto with 'Pistacchi di Bronte'. They are a special variety from Sicily. But regular pistachios will do if you can't find any. I also added some panfried zucchini for texture and flavour.

Ingredients

Serves 4
70 gr of unslated and deshelled Pistacchios (di bronte)
1/2 tsp salt
45 ml of olive oil

1 zucchini, seeds removed and cubed into 1cm pieces
olive oil for frying
small handfull of parlsey, roughly chopped
1 garlic clove, minced
salt and pepper to taste

400 grams of pasta, cooked al dente in salted water (save some of the pasta water)
my fav parmesan 'gondino cheese', grated

How to

Puree, in a powerful blender, the pistachios, salt and olive oil into the consistency of nut butter. Set aside.
Heat up the olive oil over high heat, add the cubed zucchini and fry until slighty golden and soft. Season with salt and pepper. Add the minced garlic and parsley, stir and turn of the heat.
Add the cooked pasta and pesto, stir well to combine. If the pesto becomes a bit dry add a few tablespoons of the reserved pasta water.
Divide into bowls and top off with the parmesan.

Buon appetito!