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Pistachio Pesto Pasta
20 minutes
2-3
Steps
- Combine basil, pistachios and garlic cloves in a food processor. Process on high until mixture is minced.
- Switch processing speed to low and slowly add olive oil.
- Add parmigiano reggiano incrementally, followed by lemon juice and kosher salt and continue to process on low until smooth and combined. Place in a small bowl and cover.
- Meanwhile, bring a pot of salted water to boil. Cook pasta until al dente. Reserve ¾ cup of pasta water. Drain the pasta and place in a large mixing bowl.
- Add four tablespoons of pesto and mix well. Gradually add ¼ cup pasta water. Toss to coat and adjust seasoning with salt and freshly cracked pepper if needed or more water if the pasta appears dry.
- Enjoy immediately.
Originally published at whisperofyum.com. Reproduced for personal collection.
