Pistachio Pesto Pasta Recipe

Name: Pistachio Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Pistachios, Shells Removed; 1 cup Flat Leaf Parsley; 1 clove Garlic, Minced; 1/2 cups Grated Parmesan Cheese, Plus More To Serve; 1/2 teaspoons Lemon Zest; 1/2 whole Lemon, Juiced; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Black Pepper; 1/2 cups Olive Oil; 1 pound Pasta, Cooked To Al Dente

Servings: persons

1 cup Pistachios, Shells Removed
1 cup Flat Leaf Parsley
1 clove Garlic, Minced
1/2 cups Grated Parmesan Cheese, Plus More To Serve
1/2 teaspoons Lemon Zest
1/2 whole Lemon, Juiced
1/2 teaspoons Kosher Salt
1/2 teaspoons Black Pepper
1/2 cups Olive Oil
1 pound Pasta, Cooked To Al Dente

1
In a food processor, pulse pistachios, parsley, garlic, Parmesan, lemon zest, lemon juice, salt and pepper together until well combined.
2
While food processor is on, slowly add the olive oil to the pesto.
3
Continue to combine until well mixed.
4
Store pesto in an airtight container until use.
5
Stir in at least 3/4 cup pesto per pound of pasta.
6
Taste and add more as needed.
7
Top with extra Parmesan cheese.

767

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 10 ingredients. The key ingredients include: 1 cup Pistachios, Shells Removed, 1 cup Flat Leaf Parsley, 1 clove Garlic, Minced, 1/2 cups Grated Parmesan Cheese, Plus More To Serve, and more.

Yes, Pistachio Pesto Pasta 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.

Pistachio Pesto Pasta

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