Boil salted water for the fusilli and cook it; meanwhile slice two zucchinis into thin disks.
Toast a handful of pistachios in a dry pan until just fragrant and turning golden; set aside.
Cook some minced garlic in a couple tablespoons of olive oil until fragrant, add the zucchini slices and two tablespoons of water; season with salt and pepper and cook until soft. Drain the pasta, reserving the cooked water. Toss the zucchini and garlic mixture with the pasta adding more olive oil and water if needed. Add the toasted nuts and serve with grated parmesan cheese and plenty of freshly ground pepper. Super easy, healthy and delicious.
source: Mark Bittman