Pasta al Pesto di Pistacchi Recipe Guide

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Pasta al Pesto di Pistacchi

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Food processor, pot for boiling pasta, colander, mixing bowl, serving dish

Ingredients

  

• Ingredients:
• For the pesto sauce:
• 1 cup shelled unsalted pistachios roughly chopped if using unshelled
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup extra virgin olive oil plus more for drizzling
• 1/4 cup grated Parmesan cheese optional for a dairy-free version
• 2 tbsp lemon juice freshly squeezed
• Salt and pepper to taste
• 2 tbsp water if needed for consistency
• For the pasta:
• 400 g 14 oz of your preferred pasta (I recommend linguine, spaghetti, or fusilli)

Instructions

 

• Method:
• Step 1: Prepare the Pasta
• Boil the pasta: In a large pot of salted boiling water, cook your pasta according to the package instructions, usually about 8-10 minutes for al dente.
• Reserve some pasta water: Before draining, reserve about 1 cup of the pasta cooking water. This will help thin the pesto sauce and allow it to coat the pasta better.
• Step 2: Make the Pistachio Pesto
• Blend the ingredients: In a food processor, combine the pistachios, basil leaves, garlic, Parmesan (if using), and lemon juice.
• Add olive oil: Pulse until the mixture becomes a coarse paste. Gradually stream in the olive oil while the processor is running to create a smooth pesto. If the pesto is too thick, add a tablespoon or two of the reserved pasta water or extra olive oil to adjust the consistency.
• Season: Taste and season with salt and pepper as desired. The lemon juice will add a fresh zing that balances the rich flavor of the pistachios.
• Step 3: Combine the Pasta and Pesto
• Toss the pasta: Once the pasta is done and drained (but still warm), return it to the pot or a large bowl. Pour the pistachio pesto over the pasta, adding a little of the reserved pasta water as needed to help the pesto coat the noodles evenly.
• Mix well: Toss the pasta and pesto together, ensuring every strand is well-coated with the creamy, flavorful pesto sauce.
• Step 4: Serve and Garnish
• Plate and garnish: Serve the pasta in individual bowls or on a large platter. Drizzle with a little more olive oil, and garnish with extra chopped pistachios, fresh basil, or Parmesan (optional).
• Enjoy: This dish is best served warm, but it’s also great at room temperature if you're preparing ahead.
• Variations & Tips:
• Dairy-Free Version: Omit the Parmesan cheese or substitute with a dairy-free cheese or nutritional yeast for a vegan-friendly alternative.
• Add Protein: You can add grilled chicken, shrimp, or even crispy pancetta for an extra boost of flavor and texture.
• Nuts: If pistachios are too expensive or hard to find, you can use almonds, walnuts, or cashews as a substitute. The flavor will differ, but the result will still be delicious.
• Make Ahead: This pesto can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. Just add a little olive oil or pasta water to loosen it up before using.
• Pasta Alternatives: Try using whole wheat or gluten-free pasta to make this dish fit specific dietary needs.

Today, let me show you how I make my own  Pasta al Pesto di Pistacchi, an Italian dish that brings together the creamy richness of pistachios with the freshness of basil, all in a delicious pesto sauce that will elevate any pasta. From my own personal experience, this dish feels like a special treat, but it’s surprisingly simple to make. Whether you’re a beginner or a seasoned cook, this recipe is a great introduction to making pesto with a twist. The best part? The flavors meld beautifully, and it’s sure to impress anyone at your table.

Notes on What to Expect:

From my own personal experience, this dish has the perfect balance of rich, nutty flavor from the pistachios combined with the bright freshness of the basil. It’s creamy without being heavy, and the lemon juice adds a touch of zing to keep everything vibrant. The texture is silky smooth, and when you toss the pesto with the pasta, it creates a luscious coating that feels like a hug in every bite.

This is a great recipe for a cozy dinner or for impressing guests at a dinner party. And since it’s so quick and easy, you can make it even on a weeknight.

Recipe Overview:

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Time to Stand: None
• Ease of Cooking: Easy to Moderate
• Servings: 4
• Calories per Serving: ~550 kcal
• Cuisine: Italian
• Course: Main Dish or Side Dish
• Equipment Needed: Food processor, pot for boiling pasta, colander, mixing bowl, serving dish
• Check out the must-have equipment and ingredients for making a Savory  #Pasta al Pesto di Pistacchi  here.

Ingredients:

For the pesto sauce:

• 1 cup shelled unsalted pistachios (roughly chopped if using unshelled)
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup extra virgin olive oil (plus more for drizzling)
• 1/4 cup grated Parmesan cheese (optional for a dairy-free version)
• 2 tbsp lemon juice (freshly squeezed)
• Salt and pepper to taste
• 2 tbsp water (if needed for consistency)

For the pasta:

• 400g (14 oz) of your preferred pasta (I recommend linguine, spaghetti, or fusilli)
• Check out the must-have equipment and ingredients for making a Savory  #Pasta al Pesto di Pistacchi  here.

Method:

Step 1: Prepare the Pasta

1. Boil the pasta: In a large pot of salted boiling water, cook your pasta according to the package instructions, usually about 8-10 minutes for al dente.
2. Reserve some pasta water: Before draining, reserve about 1 cup of the pasta cooking water. This will help thin the pesto sauce and allow it to coat the pasta better.

Step 2: Make the Pistachio Pesto

1. Blend the ingredients: In a food processor, combine the pistachios, basil leaves, garlic, Parmesan (if using), and lemon juice.
2. Add olive oil: Pulse until the mixture becomes a coarse paste. Gradually stream in the olive oil while the processor is running to create a smooth pesto. If the pesto is too thick, add a tablespoon or two of the reserved pasta water or extra olive oil to adjust the consistency.
3. Season: Taste and season with salt and pepper as desired. The lemon juice will add a fresh zing that balances the rich flavor of the pistachios.

Step 3: Combine the Pasta and Pesto

1. Toss the pasta: Once the pasta is done and drained (but still warm), return it to the pot or a large bowl. Pour the pistachio pesto over the pasta, adding a little of the reserved pasta water as needed to help the pesto coat the noodles evenly.
2. Mix well: Toss the pasta and pesto together, ensuring every strand is well-coated with the creamy, flavorful pesto sauce.

Step 4: Serve and Garnish

1. Plate and garnish: Serve the pasta in individual bowls or on a large platter. Drizzle with a little more olive oil, and garnish with extra chopped pistachios, fresh basil, or Parmesan (optional).
2. Enjoy: This dish is best served warm, but it’s also great at room temperature if you’re preparing ahead.

Variations & Tips:

• Dairy-Free Version: Omit the Parmesan cheese or substitute with a dairy-free cheese or nutritional yeast for a vegan-friendly alternative.
• Add Protein: You can add grilled chicken, shrimp, or even crispy pancetta for an extra boost of flavor and texture.
• Nuts: If pistachios are too expensive or hard to find, you can use almonds, walnuts, or cashews as a substitute. The flavor will differ, but the result will still be delicious.
• Make Ahead: This pesto can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. Just add a little olive oil or pasta water to loosen it up before using.
• Pasta Alternatives: Try using whole wheat or gluten-free pasta to make this dish fit specific dietary needs.
• Check out the must-have equipment and ingredients for making a Savory  #Pasta al Pesto di Pistacchi  here.

Nutritional Information (Per Serving):

• Calories: ~550 kcal
• Protein: 14g
• Carbs: 65g
• Fat: 30g (including healthy fats from pistachios and olive oil)
• Fiber: 4g
• Sugar: 2g

I hope this guide has made making Pasta al Pesto di Pistacchi seem a little less daunting. Or, have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!