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Pistachio Pasta

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Pistachio Pasta

Pistachio Pasta

Fusilli pairing sweet pistachio richness with lemon zest, tomatoes and leek.

35 min · Difficulty ●●○○○

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Dishes in this family

Each dish keeps its own guide; compare the ingredient and preparation differences here.

Pesto alla GenoveseAn uncooked sauce made by crushing fresh basil, pine nuts, cheese, garlic, and olive oil in a mortar or a blender. The key divides are mortar versus machine, and the ratio of cheese to nuts.Read this dish →Red Pesto PastaShort pasta with a raw tomato, almond and Pecorino pesto, finished with stracciatella.Read this dish →Arugula Pesto PastaFresh arugula, pine nuts and Grana form a vivid pesto for egg-rich tonnarelli.Read this dish →Walnut Pesto PastaA pale pesto of blanched walnuts, milk-soaked bread and pine nuts, tossed off the heat.Read this dish →

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Meet the dish

A modern pistachio pesto pasta; the ingredient's provenance does not establish a regional origin for the dish

Blanch and skin pistachios, then blend them with Parmigiano, lemon zest, garlic, basil, oil and water. Soften leek and cherry tomatoes under a lid for ten minutes, then stir in the pesto off the heat.

Pasta shapes to use

  • fusilli

Key ingredients

  • unsalted pistachios
  • cherry tomatoes
  • leek
  • Parmigiano
  • lemon zest

Follow the cooking scenes

  1. Pistachio Pasta: Remove the skins.

    Step 1: Remove the skins

    Blanch pistachios for five minutes and slip off the dark skins.

  2. Pistachio Pasta: Blend the pesto.

    Step 2: Blend the pesto

    Pulse pistachios, cheese, lemon zest, garlic, basil, oil and water.

  3. Pistachio Pasta: Braise the vegetables.

    Step 3: Braise the vegetables

    Soften leek, add quartered tomatoes, cover and cook for ten minutes.

  4. Pistachio Pasta: Toss off the heat.

    Step 4: Toss off the heat

    Stir pesto and pasta water into the vegetables, then coat the fusilli.

What to watch for

  • Use unsalted, lightly roasted or raw pistachios.
  • Do not boil the pesto; protect its aroma and green colour.

What sets it apart

Genovese pesto is led by basil and pine nuts; this sauce is defined by the sweet richness of pistachios.

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