Zucchini spaghetti with pistachio pesto

Wash the zucchini and use a julienne peeler to create spaghetti. Salt the zucchini and let it sweat. Drain the excess water and carefully pat the zucchini dry.

Meanwhile, prepare the pesto. In a blender, combine pistachios, half of the mustard sprouts, half of the grated Parmesan, and 1 dcl of olive oil. If the pesto is too thick, add more oil. Season the pesto with salt and mix.

Heat 1 tablespoon of olive oil in a pan, add sliced garlic and let it turn golden, then add the zucchini and sauté for several minutes until the zucchini softens. Carefully stir in the pesto, sun-dried tomatoes, and season with pepper.