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+ servings

Pistachio Pesto Pasta with Zucchini and Fresh Mozzarella

Utilize those late summer zucchinis and fresh herbs by making this quick and easy pasta dish. 

Course Main Dish
Cuisine Italian
Keyword alkaline
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Author Lindsey Johnson


For pasta:

  • 1 pound gemelli or other twisty pasta
  • 2 medium-small zucchini thinly sliced into half moons
  • 8 ounces fresh mozzarella cubed or Ciliegine 
  • 1/4 cup pistacchio for topping
  • Fresh herb leaves for garnish

For Pistachio Pesto:

  • 1 1/2 cups fresh basil leaves
  • 1 cup fresh mint leaves
  • 1/2 cup fresh oregano leaves
  • 1/2 cup pistachio
  • 2 garlic cloves roughly chopped
  • Juice and zest of 1 large lemon
  • 1/2 cup olive oil
  • 1/4 teaspoon sea salt or to taste


  1. Cook pasta according to package directions. If desired, add zucchini to pot during last few minutes to cook it.
  2. While pasta is cooking, prepare pesto. Place all of the ingredients, except for the lemon juice and olive oil into the bowl of a food processor. Pulse a few times, then process until finely chopped. With the motor running, add the lemon juice and olive oil through the feed hole. Process until smooth. Set aside or refrigerate until ready to use. (Can be made up to 3-4 days in advance.)
  3. Drain pasta, reserving 1/2 cup of the cooking water, and place back in the pot. Add the sliced zucchini and pesto. Toss to coat. Add a little of the reserved pasta water, if needed, to thin the sauce.
  4. Taste and add more salt, if needed. Transfer to a large serving bowl and top with the mozzarella, extra pistachios, and herb leaves. Serve warm, at room temperature, or chilled.

Recipe Notes

  • Add extra veggies, if desired.
  • Any of the herbs can be substituted with other leafy green herbs such as parsley or cilantro, or extra mint, basil, or oregano.
  • Try substituting the fresh mozzarella with grilled haloumi cubes, feta, or another fresh cheese.