"Spaghetti" with spinach and mint pesto

Spinach and mint pesto

• 50 g extra virgin olive oil
• 1 ½ tbsp lime juice
• 200 g fresh baby spinach leaves
• 8 sprigs fresh mint, leaves only
• 50 g shelled salted pistachio nuts
• 1 garlic clove
• ¼ tsp salt

Carrot and zucchini 'spaghetti'

• 500 g water
• 1 - 2 zucchinis (approx. 200 g), peeled into spaghetti (see Tips)
• 1 - 2 carrots (approx. 200 g), peeled into spaghetti (see Tips)
• 100 g sugar snap peas, cut into thin strips
• Parmesan cheese, shaved, to serve
• ground black pepper