Recipe
Pistachio Pesto Pasta
Silky pistachio pesto coats al dente pasta with basil, lemon, garlic and Parmesan for a bright, nutty Italian supper ready in about 20 minutes, with a creamy sauce made in one food processor.
Ingredients
Method
10 mins prep10 mins cook20 mins total
Cook the pasta in a large pan of salted water until al dente. Reserve 120ml of the cooking water, then drain the pasta.
Put the pistachios, basil, garlic, lemon juice and Parmesan into a food processor. Pulse until finely chopped.
With the motor running, slowly pour in the olive oil. Season with the salt and black pepper, then blend until the pesto is creamy.
Return the pasta to the pan and toss with the pesto. Add the reserved pasta water a little at a time until the sauce coats the pasta smoothly.
Serve straight away with extra Parmesan and basil scattered over the top.
Notes
Keep a little pasta water back when draining; it helps the pesto turn into a smooth sauce rather than sitting heavily on the pasta.
About this recipe
This pistachio pesto pasta is a quick Italian-style supper with a fresh, nutty character. Basil, pistachios, garlic and Parmesan are blended with lemon and olive oil into a creamy sauce that clings to every strand. The pesto comes together while the pasta cooks, so the meal feels generous without requiring a long list of pans or complicated preparation.
Reserved pasta water loosens the pesto without dulling its flavour, while extra Parmesan and basil bring a clean, savoury finish. It is simple enough for a weeknight but distinctive enough to serve when friends come over. Use a short or long pasta shape, and finish the bowl while everything is still warm and glossy.
