Il Cucinologo
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Pasta with Pistachio Pesto

17/11/2023

Pasta with pistachio pesto is a delicious dish that’s quite simple to prepare. Here’s an Italian version:

Ingredients

  • 320 g of pasta (such as spaghetti or trofie)
  • 150 g of unsalted pistachios
  • 50 g of grated Parmesan
  • 1 garlic clove (optional)
  • A bunch of fresh basil
  • About 60 ml of extra virgin olive oil
  • Salt to taste
  • Pasta cooking water as needed

Preparation

  1. First, lightly toast the pistachios in a non-stick pan for a few minutes, until they turn slightly golden and release their aroma. Then let them cool.

  2. Meanwhile, cook the pasta in plenty of salted water according to the package instructions, reserving some of the cooking water before draining the pasta.

  3. Shell the pistachios (if necessary) and place them in a food processor with the Parmesan, basil, garlic (if using), and a pinch of salt. Blend everything, adding the oil in a steady stream, until you achieve a creamy and homogeneous consistency. If the mixture is too thick, thin it with a little of the reserved pasta cooking water.

  4. Drain the pasta al dente and toss it with the pistachio pesto, adding a little more cooking water if needed to make it creamier.

  5. Serve immediately with an extra sprinkle of Parmesan and, if desired, garnish with a few whole pistachios on top.

Fun Facts

Pistachio pesto is a variation of the better-known Genovese pesto. Originating in Sicily, where high-quality pistachios such as those from Bronte are renowned, this sauce has gained international fame for its unique flavor and versatility.

Enjoy your meal!