Pasta con Pesto di Pistacchi

Pasta con Pesto di Pistacchi is a delicious dish that embodies the vibrant flavors of Sicily. This modern twist on the classic pesto comes from the island’s pistachio-rich areas, particularly around Mount Etna. Unlike the traditional pesto alla Genovese, which is made with basil and pine nuts, this version features pistachios, along with mint and basil, creating a creamy, aromatic sauce that’s perfect for any pasta.

Let me show you how I make this dish, based on my own personal experience, from a place with such a rich culinary tradition. You can make this in under 30 minutes, and it’s a no-cook sauce, making it incredibly easy. Here’s a detailed step-by-step guide to making Pasta con Pesto di Pistacchi:

What to Expect:

The result should be a rich, creamy pesto that coats each pasta strand with vibrant green sauce. The pistachios lend a nutty, slightly sweet flavor, while the basil and mint add a refreshing balance. This dish is fragrant and flavorful but also very light and fresh.

Ingredients:

• 1 cup shelled unsalted pistachios
• 1 bunch basil leaves (about 1 packed cup)
• 1 bunch mint leaves (about 1 packed cup)
• 2 garlic cloves, peeled
• Fine sea salt (to taste)
• ¼ cup extra-virgin olive oil
• ½ cup finely grated Pecorino Romano or Caciocavallo cheese
• 1 pound of dried or fresh pasta (spaghettoni or your choice)
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Prep Time: 10 minutes

Course: Main course

Equipment Needed:

• Food processor
• Large pot for boiling pasta
• Large bowl for mixing
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Method:

1. Boil the Pasta: Bring a large pot of water to a boil. Add salt to taste. Once the water is boiling, add the pasta and cook according to package instructions or until al dente (about 8-10 minutes for dried pasta).
2. Prepare the Pistachio Pesto: While the pasta is cooking, combine the pistachios, basil, mint, garlic, and a pinch of salt in a food processor. Pulse until the mixture is chunky.
3. Make the Pesto Sauce: Gradually drizzle in the olive oil while the processor is running until the pesto turns smooth and creamy. Add the grated cheese and pulse a few times to combine.
4. Combine Pasta and Pesto: When the pasta is cooked, reserve some pasta water and drain the rest. Transfer the hot pasta to a large bowl and toss it with the pistachio pesto. If needed, add a little pasta water to adjust the sauce’s consistency. Season with extra salt to taste.
5. Serve and Enjoy: Serve the pasta immediately, garnished with extra grated cheese if desired.

Variations:

• For a Vegan Option: Omit the cheese and substitute with nutritional yeast or a vegan cheese alternative.
• For a Creamier Pesto: Add a spoonful of ricotta or vegan cream cheese to the pesto before mixing with pasta.
• Gluten-Free: Use gluten-free pasta.

Tips:

• For a punch of flavor, you can toast the pistachios lightly before blending them.
• If you prefer a more garlicky taste, feel free to add an extra clove of garlic.
• Experiment with different herbs like parsley or oregano for a unique twist.
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Nutritional Information Per Serving:

• Calories: ~500 kcal
• Fat: 28g
• Carbs: 55g
• Protein: 13g

I hope this guide has made making Pasta con Pesto di Pistacchi seem a little less daunting! Have you tried it before? Or is this your first time? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you!