Pistachio Pesto Salmon Zucchini Pasta

I never thought I was going to like it. I like my vegetables but my impression of zucchini was nothing short of adjectives such overcooked and soggy. And then, a few short months ago, I was introduced to the Vegetti. It has CHANGED MY LIFE. The Vegetti turns vegetables into spaghetti into minutes. Not only does it make meals under 10 minutes between prep and cooking, but it makes me feel wonderful about what I’m eating. I use it all the time.

Most recently, my friend Courtney and I decided we were going to spruce up our zucchini pasta game and make a Pistachio Pesto Salmon Zucchini Pasta.

Pistachio Pesto Salmon Zucchini Pasta.



  • 1 salmon filet
  • pinch of salt and pepper

Zuchinni Pasta

  • 2 large zucchinis ( or 1 per person)

Pistachio Pesto

  • 3 garlic cloves
  • 1/2 cup shelled pistachios
  • 2 cups basil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup Parmigiano Reggiano cheese


  1. Preheat oven to 425 F.
  2. While oven preheats, sprinkle salmon with salt and pepper, to taste.
  3. Once preheated, bake the salmon for 20 minutes or until cooked.
  4. While salmon cooks, make pistachio pesto.
  5. To make pistachio pistachio pesto, begin by placing garlic in food processor; pulse until chopped.
  6. Add pistachios, basil, lemon juice and salt to the mix; pulse until nuts are finely chopped.
  7. Add olive oil gradually through food chute and process until well combined.
  8. Add cheese and pulse 2 or 3 times.
  9. Set pesto aside.
  10. Lastly, use the Vegetti to turn zucchinis into pasta.
  11. Boil zucchinis for 3 minutes. Drain.
  12. Cover salmon and zucchini with pistachio pesto.

Pistachio Pesto Salmon Pesto

Have you ever had any kind of vegetable pasta?

Go-To Get Well Food

I don’t usually get sick during the summer. Except this year. It has been very busy these past few months and I think that it all hit me particularly with this crazy change in temperature. Having been in the Dominican Republic last week for work, I was not expecting a week of the 50s & 60s. Boom, it’s Fall. My Miami blood is not ready for it…yet.


Since I have been staying home to recuperate, Instacart is a godsend. It delivers groceries from multiple stores to customers within an hour, two hours, same day or a future date. In Boston, you can order from Shaw’s, Market Basket & Costco using their app & site. Instacart is available in Atlanta, Austin, Boston, Chicago, Denver, Los Angeles, NYC, Philadelphia, San Francisco Bay area, Seattle and Washington D.C. Most recently, Instacart incorporated Whole Foods Market into the mix. This is wonderful as I frequent there for my go-to get well foods:

Go-To Get Well Food

  • Orange Juice – Need me some Vitamin C.
  • Tumeric, Elixir of Life – One of my closest friends swears by tumeric for preventing / getting over a cold. I jumped on the bandwagon and am hooked.
  • Mom’s Chicken Soup – Chicken soup is the most crucial for me. While I wish, I could get a carton or two of chicken noodle soup from Roasters and Toasters in Miami, Whole Foods is a second best.
  • Bread – To soak up that soup, and just to eat, because who doesn’t love bread?

Having the option to order my get well food at my fingertips, literally, is just wonderful. Instacart has offered this little moment of happiness, for those getting over colds as well as anyone who wants to try a neat service, by offering my readers $10 off your purchase & free delivery. Click here to get started!

What’s your go-to get well food?

Summer Sizzle

A large chunk of my adolescence involved sleep away camp in Canada. As a result, countless campfires full of song, dance, and s’mores, made me equate this wonderful dessert with summer. Sadly, summer is coming to a close. Yet, there is still an opportunity to keep that summer sizzle alive as the cold makes its presence known. (Is it bad that I think it was already cold in the 60s this week in Boston?)

I was recently introduced to the fact that Aragosta Bar + Bistro nestled a handful of tables and sofas that offer fire pits for fondue and s’mores.

Aragosta Bar + Bistro

The night we came out was nice and breezy, which was so complementary to the adjacent fire. It was nice to be by the water and enjoy great conversation and food out of the norm. I mean when did you last have a fire roasted s’more?


Gruyere Fondue || Served​ over warm fire pit flame, accompanied by a platter of air dried salumi, cherry peppers, crusty ciabatta bread ||

Deluxe S’mores || Marshmallow, reese’s peanut Butter cups, hershey’s chocolate, sliced Banana, graham crackers ||


I know I will be coming back in the upcoming weekends to have a taste of summer in the creepingly near fall. If you’re interested in doing this as a fun outing, please note that reservation must specify fire pit! You can make a reservation by calling 617-994-9001 or booking through OpenTable.


3 Battery Wharf
Boston, MA 02109

Website | @AragostaBistro | Facebook

 What will you miss most about summer?

Disclaimer: Please note this meal was complimentary. All opinions are my own.

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