Cook The Book: Pasta With Chopping Board Pistachio Pesto Recipe

Name: Cook The Book: Pasta With Chopping Board Pistachio Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 quarts salted water in a 6-quart pot; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper, or to taste; 2 large garlic cloves; 1 tight-packed cup coarse-chopped fresh chives or scallion tops; 4 tight-packed tablespoons fresh basil leaves; 2 tablespoons fine-chopped red onion; 1/3 cup shelled salted pistachios or almonds; 2 tablespoons good-tasting extra-virgin olive oil; 1 pound imported spaghetti or linguine; 1 tablespoon good-tasting extra-virgin olive oil; 2 tablespoons fine-chopped red onion; 1 cup (4 ounces) grated Asiago or Stella Fontinella cheese

Servings: persons

5 quarts salted water in a 6-quart pot
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper, or to taste
2 large garlic cloves
1 tight-packed cup coarse-chopped fresh chives or scallion tops
4 tight-packed tablespoons fresh basil leaves
2 tablespoons fine-chopped red onion
1/3 cup shelled salted pistachios or almonds
2 tablespoons good-tasting extra-virgin olive oil
1 pound imported spaghetti or linguine
1 tablespoon good-tasting extra-virgin olive oil
2 tablespoons fine-chopped red onion
1 cup (4 ounces) grated Asiago or Stella Fontinella cheese

1
Bring the salted water to a boil.
2
To make the pesto, pile the salt and pepper on a chopping board. Crush the garlic into it with the side of a large knife, and fine chop. Add the chives, basil, and onion, and continue chopping until the pieces are cut very fine. Add the nuts to the pile and continue cutting until they are coarse chopped. Directly on the board, blend in the oil. Taste for salt and pepper.
3
Drop the pasta into the boiling water and cool and a fierce boil, stirring often, until it is tender but still a little firm to the bite. Scoop out 1 cup of the pasta water and set it aside. Quickly drain the pasta.
4
Film the empty pasta pot with the 1 tablespoon olive oil. Place it over Medium heat, and saute the fine-chopped onion in it for 1 minute. Stir in the pesto. Warm it for only a few seconds over medium heat to let the flavors blossom-do not cook it. Stir in about 1/3 cup of the reserved pasta water to stretch the sauce. Immediately pull the pot off the heat. Add the drained pasta to the pot, and toss with the pesto and the cheese, adding more pasta water if the mixture seems very dry. Taste again for seasoning, and serve.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 quarts salted water in a 6-quart pot, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, or to taste, 2 large garlic cloves, and more.

Yes, Cook The Book: Pasta With Chopping Board Pistachio Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Pasta With Chopping Board Pistachio Pesto

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