Pistachio Pesto Pasta June 08 2016

I made this recently for my family - three boys and husband - and they loved it.  It's a slight deviation from their usual meat and potatoes, but it was worth it.  Who can deny the deliciousness of pistachios and fresh parmesan?  Give it a try.  It's simple yet decadent.

Ingredients:
cooked spaghetti (and reserve 1 cup of pasta water)
1-2 cups zucchini
1-2 cups of pistachios
4-5 bacon slices
half cup of grated Parmesan cheese
extra virgin olive oil
salt to taste

After cooking pasta and setting aside, wash and cut very small diced zucchini. Put in a pan with oil, salt and cook until the zucchini is soft. stirring occasionally. In a skillet cook the bacon cut into strips, without adding anything, just waiting for it to become slightly crisp.  Grind parmesan and pistachios, adding extra virgin olive oil until the pesto will have the right consistency of a thick sauce.   Add pasta and pesto to bowl and combine.   pesto and if needed add a little of the pasta cooking water to mix them better. Add the bacon and serve.

From our lovely Italian friends at http://amarantomelograno.blogspot.it/2013/07/spaghettoni-al-pesto-di-zucchine-e.html