Print
Pistachio Pesto Pasta | www.brunchnbites.com

Pistachio Pesto Pasta


  • Author: Linda | Brunch-n-Bites
Scale

Ingredients

  • 6 oz. dry roasted pistachios (with sea salt)
  • 1/2 cup fresh basil
  • 1/4 cup fresh mint
  • 3 garlic cloves
  • 1/2 cup olive oil
  • Juice from 1/2 lemon
  • Salt
  • 10 ounces (283 g) fresh pasta

Instructions

  1. Fill a saucepan with water and salt generously. Bring to a boil.
  2. In the meantime, add all of the ingredients; except pasta and olive oil, to a food processor. Mix to combine. While the machine is running, stream in olive oil through the spout. Blend until creamy and fully combined. Adjust seasonings as needed.
  3. Add pasta to boiling water and cook according to package instructions or drain when noodles are al dente.
  4. Drain the pasta and add pesto. Toss to coat. Add olive oil or pasta water if pesto needs more liquid.
  5. Serve warm with more parmesan cheese and parsley on top.