| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound fettuccine
- 1 cup roasted shelled pistachios
- 3/4 cup fresh basil leaves, plus more for garnish
- 1/2 cup extra-virgin olive oil
- 1/4 cup grated Parmesan, plus more for serving
- 3 cloves garlic, roughly chopped
- Zest and juice of 1 lemon
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 586 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 4 mg |
| Sodium | 314 mg |
Reviews
This was by far the best pesto I have Tried! Great job Ree’
I really liked this. Be sure to add enough salt, I added about half a teaspoon. I had some leftover pesto and it was even better the next dat!
Made this last night for a party and it was fantastic. I did add extra lemon juice to get it to blend and we all loved how it made traditional pesto a bit lighter. I saved the extra pesto that didn’t make it onto the pasta and had it on toast this morning. So yummy!
This was not very flavorful.