Pistachio Pesto With Angel Hair Pasta Recipes

ANGEL HAIR PASTA WITH PESTO

Steps:

• Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
• Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

PISTACHIO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

PISTACHIO PESTO

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.

PISTACHIO PESTO WITH ANGEL HAIR PASTA

Steps:

• Prepare the pasta according to package directions. Reserve 1/2 cup pasta water.
• Heat a large saute pan. Place the Pistachio Pesto, 1/4 cup reserved pasta water (more if needed) and olive oil in the pan. Toss to incorporate. Add the cooked pasta to the pan, gently fold into the Pistachio Pesto mixture, season with salt and pepper and divide among serving plates. Garnish with the Parmesan ribbons, cherry tomatoes, basil leaves and sprinkle with pepper.
• In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil.