Use baby summer zucchini for this recipe if you can find and save the flowers too.
|1 lb||spaghetti or bucatini|
|5||small zucchini and their flowers|
|1||Pompeii onion or similar|
|1/2||bunch mixed fresh herbs (chives & basil work best)|
|–||salt & pepper|
Start by bringing a pot of water to boil and salt it generously.
Chop the onion and set aside. Cut the zucchini lengthwise, and then cut into sticks about 2 inches long. You can cut them in rounds if you prefer.
In a large pan, add a good splash of olive oil and your onion and start sauteing for about 5 minutes, until translucent. Add your zucchini and keep stirring until they are cooked but not falling apart, about 10 minutes. Once you turn off the heat, add the zucchini flowers, torn up with your hands.
In the meantime, add your pasta to the water and cook according to package directions.
Toast your pistachios in a separate pan, until lightly golden, and chop roughly.
Drain your pasta, reserving a cup of cooking water, and add to the zucchini pan.
Mix in chopped herbs, the pistachios, lemon zest from one lemon, and enough cooking water to help create a nice sauce. Adjust with salt and pepper.
Serve with a drizzle of olive oil and grated parmesan if desired.