Half Baked Harvest · by Tieghan Gerard★ 4.2 (5)
Fried Zucchini and Mint Pistachio Pesto Pappardelle Pasta
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 42%
CARBS 66G51% OF CAL
6G FIBER58G OTHER3G TOTAL SUGAR
FAT 20G35% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pappardelle tossed with fried zucchini and mint-pistachio pesto. Bright, herbaceous, and nutty with tender pasta and crispy vegetables. A fresh, elegant weeknight dinner.
mainitalianpastaeggs🍲 stockpot⚙️ food processor🍳 skilletvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 inch zucchinis (sliced into 1/4- rounds)
- 1 large egg
- 3/4 cup Panko bread crumbs
- 2 tablespoons flour
- 1/2 cup finely grated parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound dried pappardelle (or other long cut pasta)
- 1 1/2 cups fresh mint
- 1/2 cup parsley (may sub spinach)
- 1/4 toasted pistachios (pecan or pine nuts work too)
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup grated manchego cheese (plus more for topping)
- 2 cloves garlic
- zest of 1/2 a lemon
- juice of 1/2 a lemon
- 1/4 cup olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 42%
CARBS 66G51% OF CAL
6G FIBER58G OTHER3G TOTAL SUGAR
FAT 20G35% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 440mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 273mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 440MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.