Deliciously Nutty Pistachio Pesto Pasta
Looking to elevate your pasta game with a fresh twist? This Pistachio Pesto Pasta is a vibrant, nutty take on traditional pesto, bringing together the rich flavours of pistachios, fresh basil, and a hint of lemon. It’s a quick and easy recipe perfect for busy weeknights, yet impressive enough for guests. With its creamy texture and irresistible taste, this dish is sure to become a new favourite. Dive into this recipe to discover a simple, delicious way to upgrade your pasta nights!
Ingredients
For the Pistachio Pesto:
1 cup shelled, unsalted pistachios (raw or roasted)
1 cup fresh basil leaves, packed
½ cup fresh parsley leaves (optional, for added freshness)
½ cup grated Parmesan cheese
1-2 cloves garlic, peeled
½ cup extra virgin olive oil
Zest of 1 lemon
1-2 tablespoons fresh lemon juice
Salt and pepper to taste
For the Pasta:
12 oz pasta of choice (spaghetti, linguine, or penne work well)
¼ cup pasta cooking water (reserved)
Instructions
1. Prepare the Pistachio Pesto:
In a food processor, combine pistachios, basil, parsley (if using), Parmesan, garlic, lemon zest, and lemon juice.
Pulse the ingredients a few times to start breaking them down.
With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth but still has some texture.
Taste, and season with salt and pepper as needed. Adjust with a bit more lemon juice if you prefer extra tanginess.
2. Cook the Pasta:
Boil a pot of salted water, then cook the pasta according to package directions until it’s al dente.
Reserve about ¼ cup of pasta cooking water, then drain the pasta.
3. Combine Pasta and Pesto:
In a large mixing bowl, toss the hot pasta with the pistachio pesto, adding a bit of reserved pasta water as needed to create a creamy sauce that evenly coats the pasta.
4. Serve:
Divide the pasta among plates, and top with extra grated Parmesan, chopped pistachios, and a few fresh basil leaves if desired.
Tips
Storage: Leftover pesto can be refrigerated in an airtight container for up to a week or frozen for up to three months.
Vegan Option: Substitute the Parmesan with nutritional yeast for a similar umami flavor.
Enjoy this vibrant and nutty pistachio pesto pasta!
