If you’re looking for a pasta dish that feels indulgent yet refreshingly different, Pistachio Pesto Pasta might just become your new favorite. It’s smooth, fragrant, and comes together in minutes, perfect for those nights when you want something special without a lot of effort.
This velvety, nutty pesto has its roots in Sicily, where pistachios are a culinary treasure. Unlike traditional Genovese pesto, this version swaps pine nuts for pistachios, creating a richer, slightly sweet flavor that pairs beautifully with pasta.
Traditionally, this type of pesto is paired with busiate or casarecce, pasta shapes that twist and curl to catch every bit of the sauce. But since I couldn’t find those, I used gnocchetti and honestly, they worked beautifully.
What I love most about this dish is how simple and elegant it feels. A sprinkle of chopped pistachios on top and a drizzle of olive oil takes it over the top. It’s quick enough for a weeknight dinner, yet it tastes like something you’d be served at a little trattoria in Sicily. Honestly? I could eat this once a week and never get tired of it.
How to make pistachio pesto pasta
Begin with toasting the pistachios. Heat a small skillet over medium-high heat. Add the raw pistachios and toast until fragrant, stirring occasionally. Let them cool slightly.
Make the pistachio pesto. In a food processor, combine the toasted pistachios, garlic, lemon juice, salt, and pepper. Process until the mixture is broken down and starting to come together. Add the fresh basil leaves and process again until finely chopped and well combined. Add the olive oil and grated Parmesan cheese.
Process once more until the mixture is smooth and creamy. Add more olive oil if needed for consistency.
Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package instructions. Before draining, reserve about 1/2 cup of pasta water, then drain the pasta.
Combine pasta and pesto. In a large skillet over medium heat, add the freshly prepared pistachio pesto.
Add the cooked pasta and a splash of reserved pasta water. Toss gently until the sauce evenly coats the pasta. Add more water if needed to loosen the sauce.
Transfer the pesto pasta to serving plates. Sprinkle with chopped toasted pistachios for extra crunch and garnish with more Parmesan if desired. Serve immediately.
Hope you will try this flavorful Pistachio Pesto Pasta. If you do, don’t forget to share the photos with me on Instagram, as love seeing how this turns out for you.
Other pasta recipes you may like to try
Try this creamy, comforting Chicken Alfredo Pasta made with tender chicken, fettuccine, and a rich Parmesan garlic sauce.
This Classic Spaghetti Carbonara are one of the easiest pasta dish you can ever make. They are rich, creamy and comforting, perfect for a quick lunch or dinner.
This Mediterranean Summer Pasta Salad is a fresh, vibrant pasta salad with tomatoes, olives, feta, and herbs, perfect for summer lunches or picnics.
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Pistachio Pesto Pasta
Ingredients
- 14 oz (400g) busiate or casarecce pasta , or your preferred pasta, fusilli or gnocchetti are good too
Pistachio Pesto
- 2 cups (40g) fresh basil leaves
- 1 clove garlic , minced
- 1 tbsp (15g) lemon juice
- 1/2 cup (75g) raw pistachios
- 1/2 cup (50g) Parmesan , freshly grated
- 1/4 tsp (1g) salt
- freshly ground black pepper
- 1/4 cup (60g) olive oil
For garnish
- Extra chopped pistachios
- Extra Parmesan cheese
Instructions
Prepare the pesto.
- Heat a small skillet over medium-high heat. Add the raw pistachios and toast until fragrant. Let them cool slightly.
- In a food processor, add the pistachios, garlic, lemon juice, salt, and pepper.
- Process until well combined.
- Add the basil leaves.
- Process until well combined.
- Add in the olive oil and the Parmesan cheese.
- Process again until combined and smooth.
- Add more olive oil if necessary.
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente according to package instructions.
- Reserve about 1/2 cup of pasta water, then drain.
- Warm a frying pan over medium heat, then add the freshly prepared pesto.
- Add the cooked pasta.
- Add a splash of the reserved pasta water.
- Gently toss everything together until the sauce coats the pasta evenly.
- Sprinkle with chopped pistachios for extra crunch and serve immediately.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
