Spaghetti with zucchini, lemon and pistachios

Another light recipe, perfect for summer time, when you don't feel like cooking anything hard.
I found it on this Italian blog: http://spilucchino.blogspot.com/2008/06/linguine-con-zucchine-limone-e.html
I love lemon, I use it everywhere, with vegetables, meat and pasta as well, and here the lemon aroma perfectly match and balance the sweet taste of zucchini.
As always, you have to go by eye because I never weight anything, but the quantities should be more or less like this:

Serves 2

• 170 gr spaghetti
• 2 small zucchini
• 1 lemon (peel, grated)
• 2 tbsp raw pistachio nuts (untoasted, unsalted)
• parmigiano
  
• extra virgin olive oil
  
• salt and pepper
  

Finely slice zucchini and cook them briefly with a small amount of olive oil (about 2 tbsp) in a large pan, it should take you a few minutes only. Add salt and pepper at the end.
While cooking spaghetti, grate parmigiano and the lemon peel and mix them with diced pistachios. You don't need the lemon juice, so you can use it for an aperitif while you are waiting for spaghetti. ;o)
When ready, mix together spaghetti and zucchini in the pan, and then the parmigiano/lemon/pistachios mix. Add a pinch of pepper if you like it, and olive oil if needed.
The original recipe includes some mint leaves, but I didn't try it yet. If you don't find raw pistachios you can use pine nuts, as I did this time.

Here they are! Bon appetit!