Pistachio Basil Pesto Pasta

A bowl and pan of rigatoni pasta coated in green pesto sauce, with a fork in the bowl and a serving spoon in the pan, on a light textured surface.

Pistachio Basil Pesto Pasta

A bright, nutty pesto made with pistachios, fresh basil, lemon zest, and Parmigiano Reggiano, blended fresh and finished with butter and pasta water for a silky sauce. Ready in about 20 minutes.

Prep Time10

Cook Time12

Total Time22

Servings:

Calories: 414kcal

Author: Lora

Ingredients

½ cup shelled unsalted pistachios plus extra for garnish
1 packed cup fresh basil leaves about 1 small pot of basil
2 garlic cloves
Zest of 1 lemon
5 to 8 tablespoons extra virgin olive oil
1 cup freshly grated Parmigiano Reggiano plus more to taste
2 tablespoons butter
5 ounces dry pasta
Salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve at least 1 cup of pasta water before draining.
In a food processor, combine pistachios, basil, garlic, lemon zest, Parmigiano Reggiano, a splash of pasta water, and the olive oil. Pulse until coarsely combined.
Melt the butter in a large skillet over medium-low heat.
Add the pistachio basil sauce to the skillet and warm through, 1 to 2 minutes.
Loosen with more reserved pasta water, a splash at a time, until silky.
Stir in more Parmigiano to taste. Season with salt and pepper.
Add the drained pasta and toss to coat, adding more pasta water if needed.
Serve immediately with extra chopped pistachios and grated Parmigiano on top.

Notes

Step-by-step images show cooking pasta and making pesto in a food processor with basil, pistachios, olive oil, garlic, and grated cheese. Ingredients are blended together to form a sauce.

A step-by-step collage showing green sauce preparation: blending ingredients, melting butter in a pan, adding and stirring the green mixture, and simmering until smooth and creamy. Each step is numbered from 7 to 12.

Three-panel collage: A hand adds cheese to green sauce in a pan (13), cooked rigatoni pasta is poured from a colander into the pan (14), and pasta coated in green sauce and cheese is shown up close (15).

Pulse the sauce, do not puree completely; some texture from the pistachios is the point.
Toast the pistachios in a dry skillet for a few minutes before blending for a deeper, nuttier flavor.
Reserve more pasta water than you think you need. It is what keeps the sauce silky rather than pasty.
Store: Airtight container in the fridge up to 2 days.

Nutrition