Pistachio Pesto Penne Recipe

Name: Pistachio Pesto Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pistachios shelled and salted; 1/4 cup basil; 1/4 cup tarragon; 2 garlic cloves; 3 tablespoons extra-virgin olive oil; 8 ounces pasta I used penne; 1/3 cup pasta water reserved; 1/3 cup heavy cream; 1/2 teaspoon lemon zest; 1 teaspoon lemon juice

Servings: persons

1/4 cup pistachios shelled and salted
1/4 cup basil
1/4 cup tarragon
2 garlic cloves
3 tablespoons extra-virgin olive oil
8 ounces pasta I used penne
1/3 cup pasta water reserved
1/3 cup heavy cream
1/2 teaspoon lemon zest
1 teaspoon lemon juice

1
To make the pesto: Place pistachios, basil, tarragon, and garlic cloves in the bowl of a food processor.
2
Pulse.
3
Slowly pour in the olive oil while the food processor is still running.
4
Set aside.
5
Bring a large pot of salted water to boil, and make the pasta according to the package directions.
6
Be sure to reserve 1/3 cup of the pasta water before draining.
7
In a large saute pan over medium-low heat, mix the pesto, reserved pasta water, heavy cream, lemon zest, and lemon juice.
8
Once everything has been heated, add the cooked pasta to the pan and toss to coat.

531

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: 1/4 cup pistachios shelled and salted, 1/4 cup basil, 1/4 cup tarragon, 2 garlic cloves, and more.

Yes, Pistachio Pesto Penne 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 Penne

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