In a food processor combine the parsley, 2 cups of the arugula, ½ cup pistachios, lemon juice, olive oil and salt. Blend until mixture is very finely chopped.
Combine cooked pasta, pesto and zucchini and toss in remaining arugula. Sprinkle with remaining pistachios to serve.
Notes
Eat immediately or you can pack this pasta in a to-go container and chill until ready to eat.