Pistachio Pesto Pasta

Recipe

Pistachio Pesto Pasta

Creamy Green Delight: Pistachio Pesto Pasta

4.5 out of 5

Indulge in the flavors of Italian cuisine with this Pistachio Pesto Pasta recipe. The vibrant green pesto made from pistachios adds a unique twist to the classic dish, creating a creamy and nutty flavor profile.

Jan Dec
Sauce› Pesto di pistacchio
European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free pasta), Low-carb (if using zucchini noodles)

Allergens

Pistachios, Dairy (Parmesan cheese)

Not suitable for

Vegan (due to the use of Parmesan cheese), Nut-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 450 kcal / 1880 KJ
  • Fat (total, saturated): 35g, 6g
  • Carbohydrates (total, sugars): 30g, 2g
  • Protein: 12g
  • Fiber: 4g
  • Salt: 0.5g

Preparation

  1. 1.
    Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. 2.
    In a food processor, combine the pistachios, basil leaves, garlic, and Parmesan cheese. Pulse until coarsely chopped.
  3. 3.
    With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
  4. 4.
    Season with salt and pepper to taste.
  5. 5.
    In a large mixing bowl, toss the cooked pasta with the pistachio pesto until well coated.
  6. 6.
    Serve immediately and garnish with additional grated Parmesan cheese, if desired.

Treat your ingredients with care...

  • Pistachios — Make sure to use shelled pistachios for this recipe. If you can't find shelled pistachios, you can remove the shells by cracking them open with a nutcracker or using a knife.

Tips & Tricks

  • For a creamier texture, you can add a splash of heavy cream to the pesto sauce.
  • Toasting the pistachios before blending them will enhance their flavor.
  • If you prefer a milder garlic taste, you can use roasted garlic instead of raw garlic.
  • Feel free to add some cherry tomatoes or sautéed vegetables to the pasta for added freshness and color.
  • Leftover pesto can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Pistachio Pesto Pasta as a main course, accompanied by a fresh green salad and some crusty bread on the side.

Presentation advice

Garnish the pasta with a sprinkle of chopped pistachios and a few fresh basil leaves to enhance its visual appeal.

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