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Pasta al Pesto di Pistacchi #dinner #pastaalpestodipistacchi #sogood #foodporn #instafood #passionfood

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.