Pickled Rose
Food and art, mutually inspired.


Spaghetti with Zucchini and Tahini Basil Pesto

Drowning in zucchini from your summer CSA box? I’ve got just the thing to use up all the squash AND shake up your weeknight dinner routine- spaghetti with zucchini and tahini basil pesto. Basil pesto gets a facelift with nutty tahini (yes, I know, ANOTHER tahini recipe) and thin ribbons of zucchini, topped with crispy fried chickpeas and asiago cheese. It’s summery and comforting, and comes together in no time flat. I see absolutely nothing wrong with this scenario. You can thank me later.

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Spaghetti with Zucchini and Tahini Basil Pesto


1/4 C roasted salted cashews

1/2 C packed basil leaves + more for garnish

1/2 C finely grated asiago cheese + more for serving

1/2 C lemon juice

3 Tbsp tahini paste

1 tsp kosher salt

1/2 C olive oil

1 14.5 oz can chickpeas

1/2 tsp garlic powder

zest of 1 lemon

2 large zucchini

1 lb spaghetti

1 C pasta water

Aleppo pepper flakes

In a food processor or blender, combine cashews, basil, asiago cheese, lemon juice, tahini, 1/2 tsp salt, and 1/4 C olive oil. Puree until smooth.

Next, fry chickpeas in 1/4 C olive oil in a small frying pan. Season with 1/2 tsp salt and garlic powder. Cook for 5-10 minutes, stirring often to ensure even browning. Once chickpeas are golden brown and crisp, remove from oil and drain on a paper towel lined bowl. Reserve oil in pan. Top chickpeas with lemon zest, and stir to combine.

Shave zucchini into long ribbons with a vegetable peeler or mandolin. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.

While the spaghetti is cooking, sauté the zucchini. Using the reserved oil from the chickpeas, sauté the zucchini until tender over medium-medium high heat, approximately 3-5 minutes. Add pasta, tahini basil pesto, and reserved pasta water to zucchini and stir to combine.

Top with crispy chickpeas, fresh basil, and more asiago cheese.

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