Fusilli with Pistachio Pesto |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Toss cooked fusilli pasta with a homemade pistachio pesto for a refreshing twist on traditional pine nut-based pesto dishes. Add cooked chicken for a heartier dish. Ingredients:
8 ounces uncooked fusilli pasta |
2 cups fresh basil leaves |
1/4 cup shelled, roasted pistachios, divided |
1 1/2 tablespoons extravirgin olive oil |
1/2 teaspoon salt |
2 garlic cloves, coarsely chopped |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1 cup grape tomatoes, halved |
lemon wedges (optional) |
Directions:
1. Cook pasta according to the package directions, omitting salt and fat. Drain pasta through a sieve over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain.
2. Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scraping sides. Transfer basil mixture to a large bowl; stir cheese and reserved 1/4 cup pasta water into basil mixture. Add pasta and tomatoes to basil mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon pistachios. Serve with lemon wedges, if desired.
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