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–+ servings
Pistachio Pesto Pasta

Creamy Pistachio Pesto Pasta Ready in 25 Minutes

A quick and easy vegetarian dish combining buttery pistachios, fresh basil, and zesty lemon, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 1 cup unsalted pistachios Use unsalted for richer flavor
  • 2 cups fresh basil Adds brightness and fragrance
  • 2 cloves garlic Provides savory depth
  • 1 tbsp lemon juice Adds crucial acidity
  • ½ cup DeLallo Extra Virgin Olive Oil Binding agent for creamy texture
  • ½ cup grated Parmesan cheese Contributes salty umami flavor
  • Salt Adjust to taste
For the Pasta
  • 12 ounces orecchiette Hugs the pesto nicely

Equipment

  • Food Processor
  • Large Pot
  • Colander

Method
 

Step-by-Step Instructions
  1. Prepare the Pesto: In a food processor, combine pistachios, basil, garlic, lemon juice, and Parmesan cheese. Blend until finely chopped, then drizzle in olive oil until smooth. Adjust with salt as needed.
  2. Cook the Pasta: Boil salted water in a large pot. Add orecchiette and cook for 9-11 minutes until al dente. Reserve 1 cup of pasta water, then drain.
  3. Combine Pasta and Pesto: Return drained pasta to the pot, stir in pesto, and gradually mix in reserved pasta water until creamy.
  4. Serve: Divide pasta into bowls, garnish with extra Parmesan and fresh basil.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Perfect for weeknight dinners, and can be made ahead. Store leftover pesto separately for freshness. Use fresh ingredients for best flavor.

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