Pistachio Pesto Casarecce
Creamy, nutty pistachio pesto coats tender casarecce pasta in under 20 minutes. A bright, simple Italian dinner that tastes way more impressive than it is.
- Total time
- 18 min
- Servings
- 2
- Calories
- 680
- Protein
- 22g
Ingredients
- 8 oz casarecce pasta
- ¾ cup shelled roasted pistachios
- ½ cup parmesan, grated
- 1 cup fresh basil leaves
- 1 whole (zested + juiced) lemon
- 1 cup (halved) cherry tomatoes
Instructions
- 1
Boil casarecce in salted water until al dente, ~11 minutes. Reserve 0.5 cup pasta water, then drain.
- 2
Pulse pistachios, basil, parmesan, lemon zest, 1 tbsp lemon juice, and 3 tbsp olive oil until chunky.
- 3
Toss hot pasta with pesto, adding reserved pasta water 1 tbsp at a time until sauce coats noodles.
- 4
Fold in halved cherry tomatoes gently. Taste and adjust salt, pepper, and lemon juice as needed.
- 5
Serve immediately, drizzling with more olive oil and a pinch of fleur de sel if you have it.
Tools you’ll need
- large pot
- food processor or blender
- large mixing bowl
- measuring cups and spoons
- box grater or microplane
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
