Category: First Course | Servings: 4 | Prep Time: 25 minutes

Ingredients:

• 400 g (14 oz) spaghetti
   
• 2 medium zucchinis
   
• 1 bunch of fresh mint leaves
   
• 40 g (1.4 oz) blanched almonds
   
• 1 garlic clove
   
• 60 ml (¼ cup) extra virgin olive oil
   
• Juice of ½ lemon
   
• Salt and black pepper to taste

Preparation:

1. Toast the almonds
   Place the almonds in a dry pan and toast them over medium heat until golden and aromatic. Let cool and roughly chop.
    

2. Cook the zucchini
   Coarsely grate the zucchinis and sauté them with a garlic clove and a splash of olive oil for 3–4 minutes until just tender.
    

3. Blend the pesto
   Transfer the cooked zucchini to a blender with mint, lemon juice, ⅔ of the almonds, salt, pepper, and the olive oil. Blend until creamy but textured.
    

4. Cook the pasta
   Boil the spaghetti in salted water until al dente. Drain and toss with the zucchini and mint pesto.
    

5. Garnish and serve
   Top the pasta with the remaining toasted almonds and a final drizzle of olive oil. Serve warm or at room temperature.

Why it pairs well: the light, herbal flavor of the zucchini and mint pesto complements the beer’s hoppy notes, while the toasted almonds provide a pleasant affinity with the malt profile.