Pistachio Pesto Pasta
Pistachio Pesto is a Sicilian take on the classic basil pesto. Tossed with pasta it makes the perfect quick and easy meal. Great to make ahead, keep a batch of this delicious pesto on hand at all times!
Servings: 6 servings
- 500 grams your favourite pasta shapes
- 150 grams pistachio kernels
- 10 grams fresh basil
- 75 grams parmesan cheese grated
- 2 cloves garlic
- 120 ml olive oil
- ½ tsp salt
- zest from 1 lemon
- roughly chopped pistachio kernels
- grated parmesan cheese
Cook the pasta in a large pot of salted water according to packet instructions. Reserve 1 cup of the cooking water before draining.
500 grams your favourite pasta shapes
While the pasta is cooking, make the pesto. Add all the ingredients to a food processor or blender and blend until smooth. Add extra salt and/or lemon zest to taste.
10 grams fresh basil, 75 grams parmesan cheese, 2 cloves garlic, 120 ml olive oil, ½ tsp salt, zest from 1 lemon, roughly chopped pistachio kernels
Add the pesto to the warm pot used to cook the pasta (but not over heat). Stir through the cooked pasta and add the reserved cooking water, a little at a time, to reach your desired sauciness. The pasta cooking water will help the pesto to stick to the pesto.
Serve garnished with some extra grated parmesan cheese and/or some chopped pistachios.
grated parmesan cheese, roughly chopped pistachio kernels
The pesto will keep well in the fridge for up to 5 days. You can also freeze for up to 3 months.
Calories: 679kcal | Carbohydrates: 70g | Protein: 21g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 9mg | Sodium: 401mg | Potassium: 458mg | Fiber: 5g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg