PISTACHIO PESTO PASTA
This creamy pistachio pesto pasta is fresh, flavorful, and easy to make. It’s a delicious yet lighter twist on a classic favorite.
Servings: 4 servings
Ingredients
- 8 ounces dried pasta
- 3/4 cup pistachio pesto
- 1/4 cup chopped sun-dried tomatoes not in oil
- 2-3 tablespoons pasta water
- 1-2 teaspoons grated parmesan cheese optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Before draining the pasta, reserve 2-3 tablespoons of pasta water and set it aside.
- Rehydrate the sun-dried tomatoes: Place the sun-dried tomatoes in a heat-safe bowl and cover with hot water. Let them soak for about 5 minutes, then drain and finely chop them.
- Prepare the pesto: Make the pistachio pesto or use store-bought pesto if preferred.
- Combine: In the pot you cooked the pasta in, mix the pesto and chopped sun-dried tomatoes.
- Add the pasta: Toss the cooked, drained pasta with the pesto mixture. Add the reserved pasta water a little at a time to thin the pesto to the perfect consistency that coats the pasta evenly.
- Garnish and serve: Sprinkle grated Parmesan on top if desired, and enjoy!
Video
Notes
- Pesto Options: Make our homemade pistachio pesto, classic healthy pesto, or use your favorite store-bought pesto.
- Pistachio Substitution: You can swap the pistachios for walnuts, or try our classic pesto recipe made with pine nuts. Walnuts work great in that recipe, too.
- Pasta to Use: Cook your favorite pasta shape, or use a pasta alternative such as Fiber Gourmet, hearts of palm, chickpea pasta, gluten-free pasta, zucchini noodles, or even spaghetti squash noodles.
- Save the Pasta Water: Add a splash of pasta water to thin out the pesto slightly for the perfect consistency that coats the pasta.
Nutrition
Calories: 303kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 250mg | Fiber: 3g | Sugar: 2g