Pasta With Pistachio Pesto
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms
2
Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce
3
Season with kosher salt and pepper
4
Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce
5
Chill remaining pesto to spread on sandwiches
6
Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms
7
Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce
8
Season with kosher salt and pepper
9
Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce
10
Chill remaining pesto to spread on sandwiches