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!
Ingredients
- About 6 oz. (170 gr.) of dried pasta (Penne or fusilli are a great choice)
- about 1/2 cup of prepared Pistachio Pesto
- Additional: extra chopped pistachios, shaved cheese, herbs (basil, oregano, parsley) and olive oil
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente, as per package info, drain, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the pesto (start with 1/2 cup adding more if desired), some of the water to thin it up, and cook over low heat, tossing, until coated, 1-2minutes.
- When serving, drizzle with an extra of olive oil, and if desired, sprinkle with cheese, herbs, or pistachios.
- Enjoy!
Your header looks great! Clean and simple—perfect. And your pasta looks terrific, too! I have a ton of basil and I need to make some pesto for the freezer. Pistachio pesto sounds like a delicious change of pace.
Haha! This looks familiar. :-) Same points as before though – I love pesto, and I love pasta. Therefore I know this recipe would be a favorite in our house! Stay cool, my friend.
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I like your combined recipes Ben and I like your new header! Also we both have pesto on the brain it seems and this is looking delicious!! Maybe we should have your pistachio pesto pasta on the side to my pesto grilled chicken? Or is that just too much green…? Either way, I’m trying this soon!