Casarecce with Pistachio Pesto
A quick and creamy pasta dish with vibrant pistachio pesto and earthy sautéed mushrooms. Ready in about 20 minutes, it's a perfect weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 22g
Ingredients
- 8 oz casarecce pasta
- ½ cup pistachios
- ¼ cup parmesan cheese
- 1 clove garlic
- 3 tbsp olive oil
- 4 oz mushrooms
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz casarecce and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.
- 2
While pasta cooks, toast the 1/2 cup pistachios in a dry skillet over medium heat until fragrant, about 3 minutes. Let cool slightly.
- 3
In a food processor, combine the toasted pistachios, 1/4 cup parmesan, 1 garlic clove, and 3 tbsp olive oil. Pulse until a coarse paste forms, adding a splash of pasta water if needed.
- 4
In the same skillet, heat 1 tbsp olive oil over medium-high. Add the 4 oz sliced mushrooms and cook until golden and tender, about 5 minutes.
- 5
Toss the drained pasta with the pistachio pesto and mushrooms, adding reserved pasta water a little at a time until the sauce coats the pasta. Serve immediately with extra parmesan.
Tools you’ll need
- Large pot
- Food processor
- Skillet
- Colander
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