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Pistachio pesto pasta transforms your dinner blissfully!

pistachio pesto pasta
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Fresh, nutty, creamy and absolutely irresistible pistachio pesto rigatoni with burrata.

Ingredients

Scale
  • 400g rigatoni pasta
  • 1 cup fresh basil leaves
  • 1/2 cup shelled pistachios (unsalted)
  • 1/3 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • Salt and black pepper to taste
  • 1/2 teaspoon red pepper flakes
  • 2 balls fresh burrata
  • Extra chopped pistachios (for topping)
  • Fresh basil leaves (for garnish)

Instructions

  1. Cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
  2. In a food processor, blend basil, pistachios, Parmesan, garlic, lemon juice, salt, and pepper.
  3. Slowly drizzle in olive oil while blending until smooth and creamy.
  4. Toss hot pasta with pesto, adding a splash of reserved pasta water to loosen the sauce.
  5. Transfer to serving bowls and place burrata on top.
  6. Sprinkle with red pepper flakes, extra pistachios, Parmesan, and fresh basil.
  7. Gently break burrata before serving for ultra creamy goodness.

Notes

  • Lightly toast pistachios for deeper flavor.
  • Don’t over-blend the pesto; a little texture is perfect.
  • Add extra lemon zest for brightness.
  • Use high-quality olive oil for best taste.

Nutrition

Find it online: https://www.homeydishes.com/pistachio-pesto-pasta-recipe/