Description
This Pistachio Pesto Pasta (Pasta al Pesto Pistacchio) is a delightful twist on classic pesto pasta, featuring a nutty and mellow pistachio-based pesto. Perfectly creamy, fresh, and vibrant, it elevates a simple pasta dish with the unique flavor of roasted pistachios combined with basil, parmesan, and lemon.
Ingredients
For the Pistachio Pesto
- 100 g shelled pistachios, ideally roasted
- 100 g fresh basil leaves
- 200 ml olive oil
- 1 garlic clove (optional)
- Zest and juice of 1 lemon
- ½ tbsp freshly ground black pepper
- 70 g parmesan cheese
- Salt, to taste
For the Pasta
- 200 g pasta, any shape
- Grated parmesan or pecorino cheese, to serve
- Ricotta, mozzarella, or burrata, to top (optional)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for about 10 minutes or according to the package instructions until al dente. Reserve a small amount of pasta cooking water before draining.
- Make the Pistachio Pesto: Add the pistachios, basil, olive oil, garlic (if using), lemon zest and juice, black pepper, and parmesan into a blender. Blitz until smooth. Taste and adjust salt if needed, as the cheese may provide sufficient saltiness.
- Toss Pasta with Pesto: Return the drained pasta to the saucepan. Add a few generous tablespoons of pesto along with a splash of the reserved pasta water. Mix thoroughly to coat the pasta evenly with the pesto sauce.
- Serve: Dish the pesto-coated pasta into bowls. Top with extra grated parmesan or pecorino and a dollop of ricotta, mozzarella, or burrata if desired. Serve immediately while warm and fresh.
Notes
- The pesto can be prepared up to a week ahead and stored refrigerated in an airtight container.
- Cook pasta fresh when ready to serve for best texture and flavor. Leftover pesto pasta can be served cold or at room temperature as a pasta salad — use short pasta shapes and drizzle a little extra olive oil and balsamic vinegar if desired.
- Store pesto in the fridge with a layer of olive oil on top to extend freshness, or freeze for up to 3 months. Defrost at room temperature before use.
- Leftover pasta can be reheated gently on the stovetop with additional pesto, cheese, and a knob of butter to bring it all together.
- If you do not have a blender, you can make the pesto traditionally with a pestle and mortar by gradually pounding and combining ingredients to form a smooth sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and Stovetop
- Cuisine: Italian
