Pasta with Pistachio Pesto
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
2
-
Calories
1082 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Italian
Pasta with Pistachio Pesto
Report
The wonderful fragrance and flavour of pistachio lend themsleves perfectly to a herbaceous pesto sauce. This simple and quick pistachio pesto recipe is a sure-fire way to inject flavour to any Italian pasta.
Share:
Ingredients
- 1/2 cup pistachio nuts unsalted, shelled
- 2 garlic cloves chopped
- 1 tsp salt
- 50 g basil leaves
- 50 g parsley leaves
- 1/2 cup Pecorino cheese grated
- 1/2 cup extra virgin olive oil
- 6 oz Pasta (spaghetti etc) (around 180g) divided between two portions
Instructions
Pesto by Pestle & Mortar
- Begin by pounding the nuts until coarse and then one by one add and pound until smooth the garlic, basil and parsley then cheese.
- Stir in the extra virgin olive oil until emulsified and creamy
- Season with a little salt and pepper
Pesto by Blender or Food Processor
- Add the nuts, garlic, herbs and cheese and blend
- While blending, pour in the oil in a gradual stream until the pesto is smooth
- Season with salt and pepper
Making the pasta
- Cook the pasta in lots of salted water to the packet instructions. Drain, retaining up to 2 cups of the cooking liquid.
- Over a low heat, in a deep frying pan, add the cooked pasta along with most of the pesto. Add around 3/4 cup of the hot cooking liquid and stir quickly into the pasta and pesto to create a thick, creamy sauce.If the coating becomes too dry, then add a little more water to loosen it up.Serve hot in bowls with a small spoonful of pesto on top.
Notes
- This recipe is best enjoyed immediately, served piping hot. However, pesto and pasta make for an excellent room temperature pasta salad. I prefer using fusilli (spirals) or farfalle (bows) combined with pesto and fresh vegetables such as cooked courgette, aubergine, and fresh or semi-sun-dried tomatoes, topped with a touch of lemon zest.
- For leftovers - they'll be fine when sealed in the fridge for a couple of days, but the creaminess may diminish. The flavour will still be excellent, but the texture will be compromised. I would not advise freezing this pesto pasta.
- Refrigerating Pesto - pesto will remain fresh in the fridge (stored in a jar or sealed container) for up to 2 weeks. Pour additional olive oil to cover and protect the surface for prolonged freshness.
- Freezing Pesto - pesto freezes well in small sealed containers for 3+ months. Thoroughly defrost in the fridge before use. AVOID defrosting in the microwave as it may cook the herbs and compromise the fresh flavour.
Nutrition Information
Show Details
Calories
1082kcal
(54%)
Carbohydrates
76g
(25%)
Protein
27g
(54%)
Fat
76g
(117%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
11g
Monounsaturated Fat
49g
Cholesterol
26mg
(9%)
Sodium
1485mg
(62%)
Potassium
751mg
(21%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
3656IU
(73%)
Vitamin C
40mg
(44%)
Calcium
402mg
(40%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1082 kcal
% Daily Value*
| Calories | 1082kcal | 54% |
| Carbohydrates | 76g | 25% |
| Protein | 27g | 54% |
| Fat | 76g | 117% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 49g | 245% |
| Cholesterol | 26mg | 9% |
| Sodium | 1485mg | 62% |
| Potassium | 751mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 3656IU | 73% |
| Vitamin C | 40mg | 44% |
| Calcium | 402mg | 40% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
