This recipe is one of those that emerged from necessity. You know how life gets busy—sometimes I have unexpected guests or just want to whip up something special without spending hours in the kitchen. With just a handful of ingredients, you can create a fresh, flavorful dish that tastes like you spent all day making it. Plus, it’s versatile! You can easily adjust it based on what you have in the pantry or what the family loves.
And let me tell you, it’s kid-approved! The creamy pistachio pesto coats the pasta perfectly, and if you want to jazz it up a bit, you can add some sun-dried tomatoes, which not only add color but also a nice tang that really complements the dish. Trust me, once you make this Pistachio Pesto Pasta, it’s going to become a favorite in your home just like it is in mine. So, grab your apron, and let’s get cooking!
Making Pistachio Pesto Pasta
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Ingredients
- 11.3 oz casarecce pasta
- 1 cup shelled unsalted pistachios
- 3½ tbsp pine nuts
- 4 fresh basil leaves
- ½ clove garlic
- 1.4 oz Parmigiano Reggiano PDO cheese
- 1 lemon peel
- Hot water
- Fine salt, to taste
- Black pepper, to taste
- 7 tbsp extra virgin olive oil
- 2 sun-dried tomatoes in oil
- Ground pistachio, to taste
Directions
Start by soaking the pistachios in water for about two hours. If you’re in a hurry, a quick boil will do the trick too. After soaking, drain the pistachios and pat them dry on a towel, rubbing off the skins gently.
In a mixing bowl, combine the cleaned pistachios and the pine nuts. Toss in the basil leaves, the half clove of garlic, and the grated Parmigiano Reggiano cheese.
Now, zest half a lemon into the mixture, and season with salt and pepper according to your taste.
Using an immersion blender, blend the mixture while slowly drizzling in the olive oil. Add hot water gradually until you achieve a smooth and creamy consistency. Your flavorful pistachio pesto is ready!
Next, cook the pasta according to the package instructions in a pot of salted boiling water. Once it’s cooked, drain the pasta and transfer it into a bowl. Toss the pasta with the pistachio pesto, adding a little pasta water if needed to help everything come together.
Serve your pasta hot, topped with strips of sun-dried tomatoes and a sprinkle of crushed pistachios for an added crunch. Enjoy your delightful meal!
Storing Suggestion
If you have any leftovers, store them in an airtight container in the fridge for up to three days. Just remember that the pesto may deepen in flavor as it sits, fulfilling your next meal’s promise of effortless deliciousness!
Cooking Tips
For a creamier texture, feel free to add a spoonful of cream or a bit more olive oil. Experiment with different nuts like walnuts if you can’t find pistachios. Don’t hesitate to switch up the cheese for a lactose-free option as well!
Serving Suggestions
This pasta pairs wonderfully with a light salad or some grilled vegetables on the side. For a refreshing beverage, consider a crisp white wine or sparkling water with lemon, perfect for highlighting the dish’s fresh flavors.
Ingredient Substitutions
If you’re out of pistachios or need a nut-free version, you can substitute with sunflower seeds for a similar texture. Use nutritional yeast instead of parmesan for a vegan twist. Just tweak the flavors to your liking!
Seasonal Variations
In the summer, try adding fresh cherry tomatoes or zucchini to your pasta for a vibrant seasonal touch. In the fall, roasting butternut squash to mix in can add a warm, comforting flavor to this wonderful dish!
Allergen Information
This recipe contains nuts and dairy. If you have nut allergies, you can use sunflower seeds as an alternative, and for lactose intolerance, consider substituting with nutritional yeast or a dairy-free cheese substitute.
FAQ
Can I make pistachio pesto ahead of time?
Absolutely! You can make the pistachio pesto a day ahead and store it in the fridge. Just be sure to cover the top with a layer of olive oil to keep it fresher longer!
How long can I store the pesto?
You can store the pistachio pesto in an airtight container for up to a week in the fridge. For longer storage, consider freezing portions for up to three months. Just let it thaw in the refrigerator when you’re ready to use it!
Can I use different types of pasta?
Of course! While casarecce works beautifully, you can swap it for any pasta you fancy, such as fusilli, penne, or even spaghetti. Just keep an eye on the cooking time based on the type of pasta you choose.
Is this recipe vegan?
Not as it stands, since it contains cheese. However, you can easily make it vegan by substituting the cheese with nutritional yeast and making sure to use a vegan-friendly pasta.
What other dishes can I use this pesto in?
This pistachio pesto is versatile! Use it in sandwich spreads, as a dressing for salads, or as a topping for grilled meats or veggies. The flavor is delightful everywhere!
Can I include any other vegetables?
Definitely! Feel free to add sautéed spinach, roasted bell peppers, or even grilled asparagus into the pasta. It’s a great way to make it heartier and sneak in some extra nutrition!
Pistachio Pesto Pasta
Ingredients
- 11.3 oz casarecce pasta
- 1 cup shelled unsalted pistachios
- 3.5 tbsp pine nuts
- 4 fresh basil leaves
- 0.5 clove garlic cored
- 1.4 oz Parmigiano Reggiano PDO cheese grated
- 1 piece lemon peel zest half a lemon
- Hot water to taste
- Fine salt to taste
- Black pepper to taste
- 7 tbsp extra virgin olive oil
- 2 sun-dried tomatoes in oil
- Ground pistachio to taste
Instructions
- Soak the pistachios in water for about 2 hours. If short on time, briefly boil them instead. Drain and spread on a clean cloth, rubbing to remove the skins.
- In a bowl, combine the peeled pistachios with the pine nuts. Add a few basil leaves, the half clove of garlic, and the grated Parmigiano Reggiano.
- Zest half a lemon into the mixture, then season with salt and pepper.
- Using an immersion blender, blend the ingredients while gradually adding olive oil and enough hot water to reach a creamy texture.
- Cook the pasta in a pot of salted boiling water according to package instructions. Once cooked, drain the pasta and transfer it to a bowl.
- Mix in the pistachio pesto, adding a splash of cooking water to help combine. Serve hot, garnished with strips of sun-dried tomatoes and a sprinkle of ground pistachios.
