This delicious, vibrant, rich, nutty, and quick and Pistachio Pesto Pasta is a lovely summertime idea that will please your taste buds.
Hello, everyone. I hope you all are enjoying your summer (Let me briefly complain that we’ve been experiencing another heatwave, and I don’t like that a lot. I was planning on making pasta with seared scallops yesterday, but I wasn’t brave enough to enter the kitchen, so we just enjoyed a delicious gazpacho. I mean, no pasta and scallops, could you imagine my level of desperation? Okay, thanks for listening. We can proceed to the second part now.)
I am going to keep it short. There are basically two (three) things I wanted to mention.
- I’ve got a new blog’s banner (header). Do you like it? I decided to update it yesterday on a spur of a moment. I must admit Andrew helped me with the design – he’s got an artistic eye. I also needed to make some adjustments to the overall appearance, to support the header. I am happy to have done a long-time-needed little rebranding.
- It’s mid of July, and I have already got so many recipes awaiting their time on this blog. I mean really a lot!
- I often combine two related recipes in one post, but I understand it’s not ideal at least for reference and search purposes. At the same time, two separate posts for the recipes that could easily be merged – that’s basically the entire week. And one week = two recipes = That’s a lot when you’re accumulating really fast new recipes to share;
- So I have come up with something really weird – something I have never done before. I am duplicating one post. One goes for Pistachio Pesto and the second for Pistachio Pesto Pasta. I don’t know if this even makes sense, but the fact I am not going to need two original posts makes me happy. Let’s call it a “Cheat Blogging Day” lol. It is also beneficial for you – two recipes but you one and only one post; less reading! In fact, I might do the same thing soon again.
Back to this Pistachio Pesto Pasta. The homemade Pistachio Pesto is ridiculously easy to make, and it’s even more ridiculously easy to combine it with some freshly cooked pasta. Indeed, since I was simultaneously making both pesto and pasta that day, I used pasta water to thinner up the pesto instead of the 1/2 of olive oil. Just be careful with adding salt – keep in mind both the salted water and pistachios.
I hope you like this idea and you’re going to include it in your list of summer meals.
See you soon!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.