Pistachio Pesto Pasta: A delicious alternative to a standard pine-nut pesto pasta with just three easy steps! This recipe contains a no-cook sauce, making it one of the easiest pasta recipes you can cook in just 20 minutes. Explore the world of pistachios and indulge in this amazing meal for four!
A Three Step Pasta With a No-Cook Pesto Twist
From gelato to pasta sauce, I love anything with pistachios, specifically this Pistachio Pesto Pasta! Although pesto sauce is commonly made with pine nuts, why limit yourself by not substituting for an equally delicious and less expensive alternative? Pistachios are a great way to minimize cost for a home-cooked meal, compared to using more expensive ingredients like pine nuts. I love that this recipe allows for just enough exploration in cooking without too much complexity.
Not only are Pistachios are delicious on their own but they are also quite nutritious! They actually contain a great amount of protein, fiber, antioxidants, and are also a great source for vitamin B6 and potassium. So, what better way to include these amazing benefits into your next pasta dish than with this Pistachio Pesto recipe?
Another amazing part to this recipe is that this is a no cook sauce. You can easily make this pesto ahead of time and save it in the fridge until it’s ready to be used. Just toss all of the ingredients into a blender or food processor and blend well. That’s all you need to really do with this recipe outside of the pasta itself. It’s so simple and easy. Don’t forget to also enjoy the amazing aroma the pesto releases! It’s so fresh and mouth-watering.
Pistachio Pesto Pasta Recipe Tips
- Save yourself time and buy pistachios without shells. You don’t want to waste time cleaning each piece.
- As much as I love freshly grated cheese, it can be a lot more convenient by buying already grated Parmesan. This will save you lots of time.
Recipe Notes
- This Pistachio Pesto recipe makes about 2 cups. You can use a portion of it and save the rest for later or use all at once. 1 cup of pesto can be used per 8 oz of pasta. If making a whole pack of pasta, use all of the pesto. Yum!
Ingredients
- 4 oz roasted and salted pistachios
- 3 oz grated parmesan
- 1 cup extra virgin olive oil
- 1 tsp salt
- 1/4 tsp ground black pepper
- juice of 1/2 lemon
- 1/2 oz basil leaves
- 2 garlic cloves
- 8 oz farfalle pasta
- 1 cup saved pasta water
How to Make The Easiest Pesto Pasta Alternative
- Combine all ingredients (except pasta and water) in a food processor and blend well. Set aside.
2. Cook the pasta according to package directions, then drain. Save 1 cup of the pasta water.
3. Once the pasta is drained, add in 1 cup of pesto and the reserved pasta water. Mix well and enjoy!
What to Serve with Pistachio Pesto Pasta
Here’s a list of delicious side dish recipes to pair beautifully with your Pistachio Pesto Pasta:
Make sure to leave a comment below this post to share your feedback, I would greatly appreciate it!
Happy Cravings!
Pistachio Pesto Pasta
Ingredients
- 4 oz roasted and salted pistachios
- 3 oz grated parmesan
- 1 cup extra virgin olive oil
- 1 tsp salt
- 1/4 tsp ground black pepper
- juice of 1/2 lemon
- 1/2 oz basil leaves
- 2 garlic cloves
- 8 oz farfalle pasta
- 1 cup saved pasta water
Instructions
- Combine all ingredients (except pasta and water) in a food processor and blend well. Set aside.
- Cook the pasta according to package directions, then drain. Save 1 cup of the pasta water.
- Once the pasta is drained, add in 1 cup of pesto and the reserved pasta water. Mix well and enjoy!
Notes
Pistachio Pesto Pasta Recipe Tips
- Save yourself time and buy pistachios without shells. You don’t want to waste time cleaning each piece.
- As much as I love freshly grated cheese, it can be a lot more convenient by buying already grated Parmesan. This will save you lots of time.
Recipe Notes
- This Pistachio Pesto recipe makes about 2 cups. You can use a portion of it and save the rest for later or use all at once. 1 cup of pesto can be used per 8 oz of pasta. If making a whole pack of pasta, use all of the pesto. Yum!