Zucchini Noodles with Pistachio Pesto

- 4 zucchini, spiralized  

- 1 cup cherry tomatoes, halved 

- 1 can white beans, drained and rinsed 

- 1/4 cup dry roasted & salted pistachios, shelled (I use the kind from Trader Joe's) 

For the pesto: 

- 1 cup dry roasted & salted pistachios, shelled 

- 4 cups lightly packed basil (or 1 full TJ's basil container)  

- Juice of 2 lemons 

- 2 garlic cloves 

- 3 tablespoons nutritional yeast 

- 1/2 cup vegetable broth 

1. To make the pesto, place all ingredients plus salt and pepper to taste in a blender or food processor and blend for a couple minutes until smooth. Set aside. 

2. In a nonstick pan, sauté the cherry tomatoes with salt and pepper to taste for about 5 minutes. Remove from pan and set aside. 

3. Add spiralized zucchini to the nonstick pan with salt and pepper to taste and gently heat for a few minutes. Add pistachio pesto (you will likely not use all of it) to the pan and stir to coat noodles, adding more vegetable broth if needed. Cook for an additional minute or so until al dente. Remove from heat and toss in the sautéed cherry tomatoes and white beans. Place in bowls and top with leftover pistachios.