Pistacho Pesto Pasta
Creamy pistachio pesto pasta is a quick, flavorful dinner made with fresh basil, garlic, Parmesan, and lemon. This nutty twist on classic pesto is rich, bright, and perfect for busy weeknights.
Servings: 4 Servings
Calories: 783kcal
Equipment
- Large pot for boiling pasta
- Food processor or blender
- measuring cups and spoons
- colander
- Tongs or large spoon for tossing
Ingredients
- 12 ounces spaghetti or linguine
- 1 cup shelled pistachios unsalted
- 1 cup fresh basil leaves packed
- 2 cloves garlic
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- Juice of ½ lemon
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ¼ cup of pasta water before draining.
- In a food processor, combine pistachios, basil, garlic, Parmesan, olive oil, and lemon juice. Blend until smooth, adding a splash of pasta water if needed for creaminess.
- Toss the hot pasta with the pistachio pesto, adjusting the consistency with reserved pasta water if desired. Season with salt and pepper, then serve immediately.
Notes
- Salt the pasta water generously for the best flavor.
- Blend the pesto while the pasta cooks to save time.
- Add lemon juice gradually and taste as you go.
- Toss pasta while it’s hot so the sauce coats evenly.
Storage
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheating:
Reheat gently on the stovetop or in the microwave with a splash of water or olive oil.Freezing:
Freeze the pistachio pesto only (without pasta) for up to 2 months.Nutrition
Serving: 1Serving | Calories: 783kcal | Carbohydrates: 74g | Protein: 21g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Cholesterol: 11mg | Sodium: 225mg | Potassium: 552mg | Fiber: 6g | Sugar: 5g | Vitamin A: 552IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 3mg