Zucchini Spaghetti with Pistachio Pesto

Wash the zucchini and cut into fine spaghetti (zoodles) with a peeler or spiralizer. Lightly salt the zucchini spaghetti and let it release water briefly. Drain the excess water and carefully pat the zucchini dry.

Meanwhile, prepare the pesto. In a blender, process pistachios, half of the mustard sprouts, half of the grated Parmesan, and the olive oil into a creamy mixture. 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 fry until golden brown. Add the zucchini spaghetti and sauté for a few minutes until tender. Carefully stir in the pesto and the sliced dried tomatoes. Season with pepper.