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Fried Zucchini and Mint Pistachio Pesto Pappardelle Pasta

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves 6

INGREDIENTS

2 cloves

Garlic

1/2

Lemon, zest of

1/2

Lemon, juice of

1 1/2 cups

Mint, fresh

1/2 cup

Parsley

2

inch Zucchinis

1

Egg, large

1 lb

Pappardelle, dried

2 tbsp

Flour

1/4 tsp

Pepper

1/4 tsp

Red pepper flakes

1/4 tsp

Salt

1/4 cup

Olive oil

1/4

Pistachios, toasted

3/4 cup

Panko bread crumbs

1/4 cup

Manchego cheese, grated

3/4 cup

Parmesan