Description
A simple recipe for pistachio pesto pasta cooked entirely in one pan.
Ingredients
Scale
- 1 pound pasta (penne or rotini)
- 1 cup shelled pistachios
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup reserved pasta water
Instructions
- Combine pistachios, basil, Parmesan cheese, olive oil, garlic, salt, and pepper in a food processor. Pulse until a coarse pesto forms.
- Place the pasta and vegetable broth in a large, deep skillet or Dutch oven. Bring to a boil over medium-high heat.
- Reduce heat to medium and cook, stirring frequently, until the pasta is almost done and most of the liquid is absorbed, about 12-15 minutes.
- Remove the skillet from the heat. Stir in the prepared pistachio pesto.
- Add reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Serve immediately.
Notes
- You can substitute pine nuts for pistachios if desired.
- For a richer flavor, use chicken broth instead of vegetable broth.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3
- Sodium: 550
- Fat: 30
- Saturated Fat: 6
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 5
- Protein: 25
- Cholesterol: 15
Keywords: pistachio pesto pasta, one pan pasta, easy pasta recipe, vegetarian pasta, pistachio recipe