Pistachio Pesto Pasta Recipe
This Pistachio Pesto Pasta celebrates the flavors of Italy while highlighting the vibrant, nutty essence of a homemade pistachio pesto. A simple dish for dinner that takes just 20 minutes to prepare! Buon appetito!
Servings: 4 -6 servings
Equipment
Ingredients
- 1 lb pasta of your choice (such as spaghetti, linguine, or penne) 450g
Basil Pistachio Pesto:
- 1 cup shelled pistachios
- 2 cloves garlic peeled
- 2 cups fresh basil leaves packed
- ½ cup freshly grated Parmigiano-Reggiano cheese more for serving
- ¼ cup freshly grated Pecorino Romano cheese
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Reserved pasta cooking water
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare the pesto: Combine the shelled pistachios, garlic cloves, and basil leaves in a food processor or blender. Pulse until coarsely chopped.
- Add the cheeses and olive oil: Add the grated Parmigiano-Reggiano and Pecorino Romano cheeses to the food processor. With the motor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Season with salt and freshly ground black pepper to taste.
- Combine the pesto and pasta: In a large mixing bowl, toss the cooked pasta with the freshly prepared pistachio pesto until well coated. If the pesto is too thick, add a splash of reserved pasta cooking water to thin it out and help it adhere to the pasta.
- Serve: Divide the pesto-coated pasta among serving plates or bowls. Garnish with additional grated Parmigiano-Reggiano cheese and a sprinkle of chopped pistachios (or the suggestions in the notes), if desired. Serve immediately, and enjoy your authentic Italian basil pistachio pesto pasta!
Notes
- Consider adding some grilled or roasted veggies on top to add some depth and complexity to your pesto pasta. Try topping it will some grilled eggplant, roasted zucchini and yellow squash, Tuscan roasted broccoli, bell peppers, or chickpeas. Halved or quartered cherry tomatoes add a bright, sweet, juicy component.
- For the perfect texture, cook the pasta al dente, as is traditional in Italian cuisine.
- Toss the pasta with the pesto while it's hot and serve right away to ensure fresh and vibrant flavors.
Nutrition
Calories: 910kcal | Carbohydrates: 95g | Protein: 28g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Cholesterol: 15mg | Sodium: 284mg | Potassium: 627mg | Fiber: 7g | Sugar: 6g | Vitamin A: 884IU | Vitamin C: 4mg | Calcium: 295mg | Iron: 3mg
