Description
If you’re craving a fresh twist on classic pesto, you’re in the right place. This Pistachio Pesto Pasta swaps pine nuts for toasted pistachios, adding rich nuttiness to every bite. Bright with basil and lemon, it’s perfect tossed with orecchiette—the cutest sauce-catching cups!
Best of all, it’s ready in only 25 minutes, making it a quick win for weeknight dinners, summer picnics, and easy entertaining.
Ingredients
Scale
- 8 ounces DeLallo Orecchiette or short pasta of choice
- ¼ cup shelled pistachios, toasted (see Recipe Notes)
- 6 cloves garlic
- 1 ½ cups loosely packed fresh basil leaves (approx. 2 ounces)
- ½ lemon, zested and juiced
- ⅓ cup finely grated parmesan cheese
- optional: up to 1 teaspoon crushed red pepper flakes
- ⅓ cup DeLallo Extra Virgin Olive Oil
- kosher salt and ground black pepper, to season
Instructions
- Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously season the water with salt. Add the pasta and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do not rinse. (Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!)
- Meanwhile, prepare the pistachio pesto sauce: In a food processor, combine the toasted pistachios and garlic. Pulse just enough to break them into small pieces without fully pulverizing. Add the basil, lemon zest and juice, parmesan, and crushed red pepper flakes (if using). Season with ½ teaspoon kosher salt (see Note) and ground black pepper to taste. Pulse to combine, scraping down the sides as needed. With the processor running, slowly stream in the olive oil until your desired consistency is reached. Taste and adjust seasoning as needed.
- Finish the pistachio pesto pasta: Return the drained pasta to the pot it was cooked in and set over medium-low heat. Stir in the pesto and toss to coat evenly. Add a splash of the reserved pasta water if the sauce needs to loosen up, or increase the heat slightly if it needs to tighten. Cook 1-2 minutes longer, letting the pasta meld with the sauce, then remove from heat.
- Serve: Portion the pesto pasta into individual bowls. Serve immediately with additional grated parmesan, chopped pistachio, fresh basil leaves, or an extra drizzle of extra virgin olive oil. Enjoy!
Notes
Jess’ Tips and Tricks:
- Serving Suggestions: On its own, this pistachio pesto pasta is a beautiful meatless meal. If you’d like to bulk it up a little bit, try pairing it with a Mixed Green Side Salad and Crispy Parmesan Chicken Cutlets, Seared Scallops, or Juicy Chicken Meatballs.
- Pistachios: For best results, look for unsalted shelled pistachios and give them a quick toast in a dry skillet until fragrant—it really brings out their flavor. That said, I’ve also tested this recipe with salted pistachios when that’s all the grocery store had, and it still works—skip the added kosher salt and season to taste once the pesto sauce is blended.
- Dietary Restrictions: This pistachio pasta recipe is naturally meatless. To ensure it’s vegetarian, be sure to use your favorite rennet-free parmesan cheese.
Storage Instructions:
- Storage and Reheating: Leftover pistachio pesto pasta will keep, stored in an airtight containers in the refrigerator, for 3-4 days. Reheat the pasta on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the pesto sauce as needed, until warmed through.