Pistachio Pesto Pasta Recipes

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PISTACHIO PESTO



Pistachio Pesto image

This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.

Provided by Rita1652

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups fresh basil
1/2 cup cilantro
1 cup shelled dry roasted pistachio nut
2 -3 cloves garlic
1/4-2/3 cup olive oil or 1/4-2/3 cup pistachio oil
1 teaspoon lemons, zest of or 1 teaspoon lime zest
1/4 cup grated parmesan cheese or 1/4 cup grated asiago cheese

Steps:

  • Put all of the ingredients in the food processor or blender and puree until smooth.
  • Start with 1/4 cup oil adding more if you need.

LYNNE'S LINGUINE CON PESTO DI PISTACCHI



Lynne's Linguine con Pesto di Pistacchi image

As comforting to make as it is to eat, this pesto pasta is one that The Splendid Table host and cookbook author Lynne Rossetto Kasper turned to often after her husband's death.

Provided by Raghavan Iyer

Categories     Pesto Pasta

Time 35m

Yield 6

Number Of Ingredients 11

1 cup shelled pistachio nuts
½ cup pine nuts
3 large unpeeled cloves garlic
1 cup firmly packed fresh basil leaves
½ cup extra-virgin olive oil
1 teaspoon coarse sea salt
½ teaspoon coarsely cracked black pepper
½ teaspoon crushed red pepper
1 pound dried linguine
1 pound cherry tomatoes, halved
½ cup shredded Parmigiano-Reggiano cheese

Steps:

  • Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
  • Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
  • Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
  • Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 669.8 calories, Carbohydrate 67 g, Cholesterol 5.9 mg, Fat 37.8 g, Fiber 6.3 g, Protein 20.7 g, SaturatedFat 6.2 g, Sodium 409.1 mg

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