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Pasta with pistachio pesto

Pasta with pistachio pesto

Pistachio pesto pasta is a creamy, wholesome pasta dish made with an enveloping, aromatic pistachio pesto that can be prepared at home in minutes with an immersion blender!


  • Casarecce 320 g
  • Unsalted pistachios (already shelled) 150 g
  • Pine nuts 50 g
  • Basil 4 leaves
  • Garlic ½ clove
  • Parmesan Cheese PDO 40 g
  • Lemon peel 1
  • Hot water to taste.
  • Fine salt to taste.
  • Black pepper to taste.
  • Extra virgin olive oil 100 g
  • Dried tomatoes in oil
  • Pistachio grain


To prepare pistachio pesto pasta first rehydrate the pistachios in water for 2 hours (alternatively you can boil them for a couple of minutes). Then drain them and place them on top of a dry cloth, rubbing them to remove the skin. Place peeled pistachios in a mug, add pine nuts.

Season with a few basil leaves, half a clove of garlic stripped of its soul and grated Parmigiano Reggiano DOP.

Grate the zest of half a lemon, season with salt and pepper.

Now start blending with the immersion blender by pouring in the oil in a trickle, also add hot water, just enough to get a creamy consistency . Pistachio pesto is ready.

Cook the pasta in boiling salted water for the time indicated on the package. Once cooked, drain it in a bowl and add the pistachio pesto. Pour in a ladleful of the cooking water.

Stir to mix. Serve the pistachio pesto pasta piping hot with the pickled tomatoes cut into strips and the pistachio granules.

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