Pasta with Pistachios Pesto

Based on 1 ratings

Simone Manzocchi

Community Member

“Most creamy and flavorful Sicilian Pasta. You can personalize it by adding other ingredients on top. Try it!”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g pasta
125 g pistachios
50 g parmigiano
30 ml extra-virgin olive oil
20 ml cold water
3 leaves basil
1 clove garlic
10 cherry tomatoes
Metric
Imperial
  • Step 1/13

    Shell the pistachios.
    • 125 g pistachios

    Shell the pistachios.

  • Step 2/13

    (optional) Put the cherry tomatoes in boiling water to peel them.

    (optional) Put the cherry tomatoes in boiling water to peel them.

  • Step 3/13

    (optional) Put them straight away in cold water to cool them and ease the peeling.

    (optional) Put them straight away in cold water to cool them and ease the peeling.

  • Step 4/13

    (optional) Peel them using a serrate knife.
    • 10 cherry tomatoes

    (optional) Peel them using a serrate knife.

  • Step 5/13

    Put the pasta in salted boiling water and cook it al dente (i.e roughly 2 minutes under the time on the box).
    • 200 g pasta

    Put the pasta in salted boiling water and cook it al dente (i.e roughly 2 minutes under the time on the box).

  • Step 6/13

    Put the cherry tomatoes in a pan with olive oil, poached garlic and basil leaves. (Cut them in half if not peeled).
    • 3 leaves basil
    • 1 clove garlic

    Put the cherry tomatoes in a pan with olive oil, poached garlic and basil leaves. (Cut them in half if not peeled).

  • Step 7/13

    Prepare the pesto: put the pistachios and the parmigiano in a cylindrical container and add the olive oil little at a time while mixing with an immersion blender. Add the cold water afterwards.
    • 50 g parmigiano
    • 30 ml extra-virgin olive oil
    • 20 ml cold water

    Prepare the pesto: put the pistachios and the parmigiano in a cylindrical container and add the olive oil little at a time while mixing with an immersion blender. Add the cold water afterwards.

  • Step 8/13

    The cream should look like this. Adjust with other cold water if you think it is too dense (be careful, you can always add it, but not remove it).

    The cream should look like this. Adjust with other cold water if you think it is too dense (be careful, you can always add it, but not remove it).

  • Step 9/13

    Remove the garlic and put the pasta in the pan with tomatoes.

    Remove the garlic and put the pasta in the pan with tomatoes.

  • Step 10/13

    Add half a ladle of water from the cooking, and cook for another minute.

    Add half a ladle of water from the cooking, and cook for another minute.

  • Step 11/13

    Add the pesto.

    Add the pesto.

  • Step 12/13

    Mix it out of the cooker, adding other cooking water if necessary.

    Mix it out of the cooker, adding other cooking water if necessary.

  • Step 13/13

    Serve.

    Serve.