Zucchini Spaghetti with Pistachio Pesto

Wash the zucchinis, then use a julienne peeler or spiralizer to make spaghetti strands. Lightly salt them, let them sit for a few minutes, then drain off the excess water and carefully pat them dry.

Meanwhile, prepare the pesto. In a food processor, combine the pistachios, half of the sprouts, half of the grated Parmesan, and most of the olive oil (approx. 1 dl). If it's too thick, add a little more oil. Salt to taste.

Heat a little olive oil in a pan, add the sliced garlic, and sauté until golden. Add the zucchini spaghetti and sauté for a few minutes until tender but still crunchy.