Whole wheat pasta with pistachio pesto

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Whole Grain Pasta with Pistachio Pesto ~ This unique pasta has an excellent crisp taste and texture, and is an incredibly delicious and healthy meatless meal.

This is my type of pasta. If I lived alone, I would eat like this every day.

For easy pesto, I used unsalted pistachios, shelled toast, garlic, parsley, salt, lots of crisp, fresh black pepper and good Parmesan cheese. You can also use pecorino or romano if you want. The walnut pesto is poured into the paste with olive oil, lemon juice and zest.

It is very, very satisfying and delicious. I've made some other pestos and walnut sauces that I've also loved: my Sun-Dried Tomato and Almond Pesto, Pasta with Walnut Sauce. and my Pasta with roasted pine nuts. I have been so successful with these recipes that I am always looking for new ideas. The latter is also a winner.

Follow us on PINTEREST!

Whole wheat pasta with pistachio pesto

Whole Grain Pasta with Pistachio Pesto ~ This unique pasta has an excellent crisp taste and texture, and is an incredibly delicious and healthy meatless meal.

Course dinner, main course

Preparation time: 10 minutes

Cooking time: 15 minutes

Makes 2 servings

  • 1 cup of unsalted roasted pistachios, buy in shell if possible
  • 1 garlic clove, crushed
  • 1 handful of fresh parsley leaves
  • 1/3 cup grated Parmesan Parmigiano Reggiano cheese
  • a pinch of sea salt
  • as much fresh ground black pepper as you can bear
  • 6 oz whole wheat pasta
  • 1/4 cup of extra virgin olive oil
  • zest of 1 large lemon
  • a little lemon juice do not overdo it
  • parsley and chopped pistachios for garnish
  • Place the first 6 items in the bowl of a food processor. Press until the walnuts are finely ground, but there is still some texture.

  • Cook the pasta in plenty of salted water until al dente.

  • Drain, but do not drain every last drop of water from the paste, let it drip. Set aside a little) Add the oil to the pasta and stir well. Grate the lemon zest and add a little juice. Mix the pasta with 3/4 cup pistachio pesto. (You will have a little bit of another batch of pasta left, keep it covered in the fridge until you need it) If your pasta seems too dry, add a little extra oil or a little extra pasta water. Don't overdo it either. Check the seasonings, if you cooked your pasta in very salty water, it shouldn't need more.

  • Serve immediately with a little extra parsley and chopped pistachios as a garnish.

If I could choose a signature dish, it would be something like that.

Enjoy!

WithIntegralPastapestoPistacho

0 Compartir