Pasta With Pistachio Pesto
This Pasta With Pistachio Pesto uses a deliciously unique pistachio basil pesto as a sauce for any pasta you love, like spaghetti or pappardelle.
Servings: 2 Servings
Calories: 467kcal
Equipment
Ingredients
- 4 ounces dried spaghetti
- 1/2 ounce shelled pistachios about 25 nuts
- 1/2 ounce parmesan cheese grated
- 3 tablespoons high quality extra virgin olive oil
- 15 basil leaves
- 1 teaspoon lemon juice freshly squeezed
- 1 clove garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- In a medium pot, boil the pasta according to the package instructions. When al dente, reserve 1/4 cup of the cooking liquid, then drain the pasta and return it to the pot.
- Chop the pistachios and Parmesan cheese together in a food processor or blender cup until finely chopped.
- Add the olive oil, basil leaves, lemon juice, garlic, salt, and pepper, and blend until well combined.
- Pour the pistachio pesto into the pot with the pasta. Stir to coat. Add a little bit of pasta water and stir until the pasta is a bit creamy.
- Serve with chopped pistachios and additional shredded Parmesan as garnish, if desired.
Notes
- Use fresh and high-quality ingredients for the best flavor.
- You need to use a food processor for the best results, as it will create a smooth and consistent texture. I use this Ninja Food Chopper and it's the perfect size.
- If the pesto is too thick, add a little bit of water or more oil to thin it out.
- Freeze any leftover pesto in ice cube trays for easy portioning. Once it's frozen, you can remove it from the trays and keep it in an air tight bag or container.
- Use good quality Parmesan cheese for optimal flavor.
Nutrition
Calories: 467kcal | Carbohydrates: 45g | Protein: 12g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 5mg | Sodium: 409mg | Potassium: 225mg | Fiber: 3g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 1mg