Italian Pistachio Pesto Pasta
In less than 30 minutes, you can create a flavorful and authentic pistachio pesto pasta. It's easy enough for a quick weeknight meal, yet impressive enough to serve at a dinner party.
Servings: 6 servings
Calories: 639kcal
Equipment
- large pot
- large saute pan
- wooden spoon
Ingredients
Pistachio Pesto
- 1 cup shelled, roasted pistachios
- 2 cups packed basil leaves
- ½ cup finely grated parmesan cheese
- peel of 1 lemon (about 1.3 grams)
- 1 tablespoon lemon juice
- ½ cup extra virgin olive oil
- finely ground black pepper to taste
- Morton kosher salt to taste
Pistachio Pesto Pasta
- coarse sea salt
- 1 pound spaghetti
- ¾ cup high-quality parmesan finely shredded
- Morton kosher salt to taste
- finely ground black pepper to taste
- finely chopped pistachios for garnish (optional)
Instructions
For Pistachio Pesto
- Blend pistachios in a food processor on high until finely chopped.
- Add basil, parmesan cheese, lemon peel, and lemon juice. Slowly drizzle in olive oil while the processor runs on high speed until a paste consistency forms. Taste and add pepper and salt to taste, as needed.
For Pistachio Pesto Pasta
- Bring a large pot of water to a boil. Generously season with coarse sea salt. Cook the spaghetti according to the package instructions until slightly softened but still firm, about 6 - 8 minutes.
- Meanwhile, as the pasta is cooking, add pistachio pesto to a large saute pan along with a ladle (about ¼ cup or 60 ml) of pasta water over medium heat, until the pesto has loosened.
- Transfer the cooked pasta over to the saute pan (reserve the pasta water). Turn heat to high and saute the pasta while vigorously stirring with a wooden spoon. Add a ladle (about ¼ cup or 60 ml) of pasta water (pour along the outside of the saute pan not directly on the pasta) and continue vigorously stirring. Repeat this process two to three additional times, adding more pasta water when you hear sizzling until a creamy sauce forms and the pasta is al dente.
- Turn off the heat and toss pasta with parmesan. Taste and season as needed with salt and pepper.
- Serve immediately. Optionally, garnish with chopped pistachios.
Notes
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 6 days. Reheat in a pan over medium heat until warmed through.
When ladling pasta water onto the spaghetti, never pour it directly on the pasta. Rather, pour it along the outer edge of the pan. This will ensure none of the pasta becomes overcooked from directly pouring hot water on top.
If you hear the pasta sizzling, that's your cue to add more pasta water to the pan.
Don't overcook the pasta. Even after cooking the pasta in the pan with the sauce, it should still have a firm bite to it. You never want the pasta to be soft or mushy!
Nutrition
Serving: 1serving | Calories: 639kcal | Carbohydrates: 63g | Protein: 22g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 14mg | Sodium: 339mg | Potassium: 425mg | Fiber: 5g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 4mg | Calcium: 299mg | Iron: 2mg
