Wonderful Pistachios Pesto with Summer Squash Pappardelle

Pesto:

• ¼ cup Wonderful Pistachios No Shells Lightly Salted
• 1 garlic clove
• 1½ cups baby spinach
• 1 cup packed fresh basil
• ¼ cup extra-virgin olive oil
• ¼ cup grated Parmesan cheese
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

Squash Noodles:

• ¼ cup Wonderful Pistachios No Shells Lightly Salted, roughly chopped
• 2 medium zucchini
• 2 medium summer squash
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• ½ cup fresh basil, torn
• ¼ cup crumbled goat cheese
• 1 tablespoon fresh lemon juice

For the pesto:

1. To the bowl of a food processor, add the Wonderful Pistachios and garlic. Pulse a few times, then scrape down sides of the bowl and pulse a few more times, until chopped. Scrape down the sides again.
2. Add the spinach and basil and pulse until combined. Stream in the olive oil and process until smooth.
3. Stir in the Parmesan cheese. Season with salt and pepper.

For the pasta:

1. Trim ends of zucchini and squash and then thinly slice lengthwise into pappardelle-shaped noodles. Use a mandolin, if available, to make this job easier.
2. Heat oil in a large skillet set over medium-high heat. Add squash noodles and cook, occasionally tossing gently with tongs, until hot, about 4 minutes. Remove from heat.
3. Toss with the pesto and torn basil. Garnish with Wonderful Pistachios, goat cheese, and lemon juice.