Pasta with Pistachio PestoZach DeSart
"Sometimes I sit and watch baseball and eat pistachios out of the can, but they're better as a topper for pasta."
Recipe information
Yield
Makes 8 servings
Ingredients
1 1/2 cups unsalted, shelled roasted natural pistachios
1 cup chopped tomato
2 cloves garlic
a handful of fresh mint leaves
a handful of Parmesan, freshly grated
a pinch of crushed red pepper flakes
a pinch of freshly ground black pepper
2 tablespoons olive oil (or more)
1 pound freshly cooked pasta
Preparation
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. Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. Chill remaining pesto to spread on sandwiches.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
50 Ways to Cook With Fresh, Fragrant Mint
The easy, breezy herb can enhance so many sweet and savory dishes.5 Things You Didn't Know About Pistachios
Move over, almonds and walnuts, there's a new superstar nut in town!
