Zucchini Spaghetti with Pistachio Pesto

Wash the zucchini and cut into spaghetti-like strands with a julienne peeler. Lightly salt the zucchini spaghetti and let it sit briefly to draw out water. Drain the excess water and carefully pat the zucchini dry.

Meanwhile, prepare the pesto. In a blender, finely purée the pistachios, half of the microgreens, half of the grated Parmesan, and approx. 100 ml of olive oil. If the pesto is too thick, add a little more oil. Season with salt.

Heat 1 tbsp 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 sun-dried tomatoes cut into strips, and season with pepper.