Zucchini Spaghetti with Pistachio Pesto

Wash the zucchini and cut into fine spaghetti (julienne) with a peeler or spiralizer. Lightly salt the zucchini noodles and let them release water briefly. Then drain the excess water and carefully pat the spaghetti dry.

Meanwhile, prepare the pesto: Put pistachios, half of the mustard sprouts, half of the grated Parmesan, and olive oil into a blender and finely puree. If the pesto is too thick, add a little more oil. Season with salt.

Heat one tablespoon of olive oil in a pan. Slice the garlic thinly and sauté until golden. Add the zucchini spaghetti and sauté for a few minutes until slightly softened.