Pistachio Pesto Pasta
This pistachio pesto pasta is a fun take on a classic pasta dish! Made with roasted pistachios, fresh basil and garlic, and smooth, rich olive oil, this pesto pairs perfectly with any type of pasta.
Servings: 2 servings
Ingredients
- 2 servings pasta
- ½ cup pistachios
- 1 cup fresh basil
- 2-3 cloves garlic
- 1½ teaspoon salt
- 1 teaspoon pepper
- ½ cup oil
- ¼ cup parmesan
Instructions
- Boil water and cook pasta according to package instructions.
- While pasta is cooking, add pistachios to a food processor and blend until finely ground.
- Add in garlic and seasonings and pulse until ground into the pistachio, scraping down the sides to combine.
- Add in basil and parmesan cheese, pulsing until fully ground and incorporated. The mixture should have the texture of a grainy paste.
- Add in olive oil and pulse until combined, mixing together by hand if needed.
- When pasta is done cooking, turn off heat, reserve up to ¼ cup of pasta water, then drain pasta.
- Add the pasta back into the pot and stir in the pesto, mixing in the pasta water in small portions until the pesto has slightly thinned and covers the pasta evenly.
- If desired, top with more parmesan cheese, crushed pistachios, and seasonings before serving.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Patience is key. Homemade pesto has a tendency to clump when you're blending it together, so be patient and have a spatula handy to scrape down the sides of your processor or blender multiple times.
- Play around with seasonings. I kept this recipe pretty classic, but you can add some heat or even some sweet spices for a totally unique experience!
- Use a funky pasta. This is your excuse to buy that fun pasta shape you've been eyeing at the grocery store - I used trottole for the first time with this recipe, and it's my new go-to!