The perfect pistachio pesto. Quick and easy, this tasty pistachio pesto pasta is so versatile - mixed into pasta, spooned over fish or chicken and can also be used as a dressing on salads.
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
garlic cloves 1 (chopped)
pistachios 125 g
olive oil 4 tbsp
grated Parmesan 30 g
fresh basil 1 handful (leaves picked)
rigatoni pasta 320 g
Method
Make the pistachio pesto. Reserve a spoonful of pistachios and Parmesan for garnish later. Roughly chop the garlic. Pick the basil leaves. In a blender, blitz together the pistachios, basil, Parmesan and olive oil with a pinch of salt and pepper.
Add the pasta to a pan of boiling salted water and cook until al dente. Reserve a few spoonfuls of pasta cooking water in a bowl, then drain the pasta.
Add the drained pasta back into the pan, spoon in the pistachio pesto and toss to to coat. Add in a spoonful or two of the pasta cooking water and check the seasoning.
Plate up sprinkled with the rest of the crushed pistachios and Parmesan on top. Buon Appetito!
