Ingredients serve 4

Some fresh basil leaves + more for serving

Some fresh mint + more for serving

200gr shelled toasted pistachios +more for serving

2 tsp lemon zest

1 tap lemon juice

50gr freshly grated parmesan + more for serving

2 tablespoon extra virgin olive oil, divided

1 zuchini very thinly sliced

fresh ground black pepper

400gr spaghetti whole grain

Method

Bring large pot of salted water to the boil .

In a food processor, pulse together, basil, mint, pistachoes , lemon zest and juice , Parmeasan and 2 tablespoon of olive oil .

In a large saute pan , then cook zuchini for 4 to 5 minutes or until browned .

Add spaghetti to boiling water . Drain , reserving pasta water and return to the pot . Toss pasta with pesto , zuchini and cooking water . Serve spaghetti in bowls with additional mint and basil, pistachios and parmesan

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