Vegan Zucchini Pesto Pasta

Ingredients

• 10 ½ oz Dry Pasta
• 4 tbsp Olive Oil
• ⅔ lb Zucchini
• 3 cloves Garlic
• ⅔ cup Baby Spinach
• ⅔ cup Fresh Basil
• ¼ cup Pistachios
• 3 tbsp Nutritional Yeast
• 1 ½ tbsp Lemon Juice
• ⅔ tsp Lemon Zest

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, then drain and set aside.
2. While the water heats, warm 2 tbsp of olive oil in a large skillet over medium heat. Add the zucchini and cook for 8 minutes, tossing occasionally, until browned and lightly softened.
3. Add about two-thirds of the minced garlic and cook for 2 more minutes until fragrant and the zucchini is slightly jammy. Remove from heat and let cool for 5 minutes.
4. Add the pistachios to a food processor and pulse until broken into small pieces. Add the cooked zucchini, remaining garlic, spinach, basil, nutritional yeast, lemon juice, and lemon zest. Pulse until well combined, scraping down the sides as needed.
5. With the processor running, slowly drizzle in the remaining 2 tbsp of olive oil and process until smooth. Season with salt and pepper to taste.
6. Toss the drained pasta with the zucchini pesto until evenly coated. Serve immediately.