Pistachio Pesto Pasta Recipes
KALE AND PISTACHIO PESTO SPAGHETTI
Kale adds a rich earthy note and brilliant green color to this hearty pesto. This makes about 1-1 1/2 cups pesto, which would also be good on fish, chicken, pork, or steak.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.
- Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.
- While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.
- Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side.
Nutrition Facts : Calories 470 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 358 milligrams, Carbohydrate 67 grams, Fiber 12 grams, Protein 16 grams, Sugar 3 grams
PISTACHIO PESTO
This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.
Provided by Rita1652
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put all of the ingredients in the food processor or blender and puree until smooth.
- Start with 1/4 cup oil adding more if you need.
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- Put a pot of water onto boil for the pasta. Add salt once the water starts to boil and bring to the boil again.
- Put the pistachios into a bowl of boiling water for 3 minutes , drain them and wipe them with a cloth to remove most of the skin covering them.
- Put the pistachios in a blender or food processor, add the grated cheese and 2 tablespoon of extra virgin olive oil.
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2019-11-22 When preparing to serve your pasta, mix 2-3 tablespoons of the pasta water into the pistachio pesto sauce. The starch and salt in the pasta …
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- Toast the pistachio nuts in a dry frying pan over medium-high heat until they are a light brown colour. Keep them moving to prevent burning.
- Add basil leaves, Parmigiano Reggiano, garlic clove and a drizzle of oil to a pestle and mortar and grind until creamy.
- Add the pistachio and grind until they start to break down into smaller chunks and combine. You should have a creamy yet slightly chunky consistency.
- Drizzle the remaining olive oil and continue to grind until you have a creamy paste. We recommend leaving it a little rustic.
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