Whole Wheat Spaghetti with Mint Pesto and Zucchini Ribbons

The cooking range is finally installed in my kitchen. Still no counter tops but a desperate cook can work around that and so I did.

Based on a recipe from “Every Day with Rachael Ray”, I was able to use more fresh picked mint from the garden. This is a vibrant pasta dish with fresh, summer flavors.

Even though we are still eating on paper plates, we enjoyed this mint-lemon whole grain pasta dish, knowing it was wholesome and pure because we picked it (well,the mint anyway) ourselves.

Serves 4 to 6

2 TBS plus 1/4 cup olive oil
2 small zucchini, cut into ribbons
4 spring onions, whites and green tops chopped
6 tsp minced garlic, separated
salt and pepper to taste
1 1/2 cups fresh mint leaves
1/2 cup parsley
1/3 cup toasted pistachios and pine nuts mixed or one or the other – what ever you prefer
1/3 cup rated parmigiano reggiano
2 small lemons: 1 lemon zested but both lemons juiced
1 lb whole wheat spaghetti

In a large skillet over medium heat, warm 2 TBS olive oil.

Add the zucchini and sauté for 8 minutes. Add the onions and 3 teaspoons of garlic, season with salt and pepper. Reduce heat to low to keep warm while the pasta cooks.

*Cook the pasta al dente according to package directions – reserving 1 cup of hot pasta water.

In a food processor, add the mint, parsley, 3 teaspoons of the remaining garlic, nuts, cheese, lemon zest and juice and 1/4 cup of olive oil. Process into a paste to form a pesto. Season to taste if necessary.

Add the 1 cup of pasta water to the pesto.

Toss the pasta with the pesto sauce and gently mix in the zucchini and onions. Serve warm.