Pistachio Pesto Pasta (30 Minutes)

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This recipe combines the rich, nutty flavor of pistachios with fresh herbs and Parmesan cheese, creating a vibrant and aromatic pesto sauce. Paired with the wide, ribbon-like strands of tagliatelle pasta, this dish not only delivers on taste but also presents a delightful texture contrast.

It’s perfect for a sophisticated dinner or a special occasion, offering a delightful blend of rustic charm and gourmet flair.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Pistachio Pesto:

  • 1 cup shelled pistachios, roasted and unsalted
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
  • Juice of 1 lemon

For the Pasta:

  • 1 lb tagliatelle pasta
  • Salt for pasta water

Instructions

  1. Make Pistachio Pesto (10 minutes): In a food processor, combine the pistachios, basil leaves, Parmesan cheese, and garlic. Pulse until coarsely chopped. While the processor is running, slowly pour in the olive oil until the mixture is smooth and creamy. Add lemon juice, salt, and pepper to taste. Set aside.
  2. Cook Tagliatelle Pasta (10-12 minutes): Bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to package instructions until al dente. Drain the pasta, reserving a cup of the pasta water.
  3. Combine Pasta and Pesto (5 minutes): In a large bowl, toss the cooked pasta with the pistachio pesto. Add a little of the reserved pasta water if needed to loosen the sauce and ensure the pasta is evenly coated.
  4. Serve (2 minutes): Serve the pistachio pesto pasta hot, optionally garnished with additional grated Parmesan cheese, chopped pistachios, or fresh basil leaves.

Notes

The key to perfecting this dish lies in the quality of the pesto. Roasted pistachios add depth to the pesto, while fresh basil provides a bright and herby backdrop. The lemon juice in the pesto brings a touch of acidity, balancing the richness of the nuts and cheese.

Be sure to cook the tagliatelle until it’s al dente to maintain its texture. Pair this dish with a crusty bread to wipe up any remaining pesto from your plate and a side salad for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 700
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 35g
  • Carbohydrates: 75g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 15mg

Pair this with...

Herbed Garlic Bread

Grab a fresh baguette or loaf of Italian bread and slice it as desired. In a bowl, mix together softened unsalted butter, finely minced garlic (the more, the merrier, but about 3-4 cloves should do), a good pinch of salt, and chopped fresh herbs. Parsley and basil are classics, but don't hesitate to throw in some oregano or rosemary if you're feeling adventurous. Spread this aromatic butter mix generously over the cut sides of your bread. Pop it under the broiler in your oven for about 2-4 minutes, or until the edges are golden and the butter is bubbling and fragrant. Keep a close eye on it, as broiling can quickly go from perfectly toasted to charred! Once done, slice it up and serve.

Fresh Spinach Salad

Start by washing and drying fresh spinach leaves, which will serve as the vibrant base of your salad. Hull and slice some ripe strawberries, their juicy sweetness a perfect contrast to the spinach. Crumble in some creamy feta cheese, which adds a delightful salty tang. For that crunch, toss in a handful of your favorite nuts—be it toasted almonds, walnuts, or pecans. When it comes to dressing, a simple balsamic vinaigrette works wonders. Whisk together balsamic vinegar, olive oil, a touch of honey or maple syrup for sweetness, and season with salt and pepper. Drizzle it over the salad just before serving to keep everything fresh.

Roasted Asparagus with Sea Salt

Start by preheating your oven. Take fresh asparagus spears, snap off the tough ends, and lay them out on a baking sheet. A little drizzle of olive oil goes a long way in giving them a lovely coat. Now, for the pièce de résistance, sprinkle some coarse sea salt over the top. It not only elevates the flavor but also gives a delightful crunch. Pop them in the oven and roast until they're tender yet crisp, with hints of golden brown at the tips. The result? A dish that's vibrant in color, rich in flavor, and just a touch fancy.

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