½ lb. spaghetti
2-3 zucchini, spiralized
¼ cup tahini
1-2 cloves garlic, peeled
1 small ripe avocado
2 Tbsp. fresh lemon juice
2 Tbsp. roasted pistachios, plus more for serving
1 cup fresh basil
½ cup fresh mint
1 jalapeno, seeded
¼ cup olive oil
¼ cup grated Parmesan cheese, plus more for serving
Coarse salt and ground black pepper, to taste
½ cup cherry tomatoes, halved
Directions1.Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Just before draining, reserve a cup of the pasta cooking water. Drain the pasta and add to a boil with the spiralized zucchini. Once soft, combine with the spaghetti in a large serving bowl.
2.In a food processor, combine the tahini, garlic, avocado, lemon juice, pistachios, basil, mint, jalapeno and olive oil. Blend until it's pesto-like, adding more olive oil if needed. Add the Parmesan and season with salt and pepper, to taste.
3.Pour the avocado pesto sauce into the pasta and mix to combine. Top with tomatoes and additional pistachios.