Creamy Pistachio Pesto Pasta

A plate of rigatoni pasta covered in pesto sauce and topped with grated cheese. The plate features a green splatter design around the rim and rests on a wooden table.

5 from 1 vote

Discover the magic of Pistachio Pesto Pasta, a simple and flavorful Italian-inspired dish made with roasted pistachios, fresh garlic, olive oil, and Parmigiano. Dairy-free minus the optional garnish!

Prep Time5

Cook Time10

Course: dinner, lunch

Cuisine: Italian

Keyword: 30 min meal, easy meal, pesto, pistachio

Servings: people

Ingredients

1/2 cup dry roasted pistachios
1 tsp lemon juice
1 clove garlic grated
1/2 cup extra virgin olive oil
Small pinch of salt
1/2 lb pasta of your choice
Reserved pasta water
Parmigiano-Reggiano for garnish (optional, omit for dairy-free)

Instructions

Add pistachios, lemon juice, grated garlic, olive oil, and salt to a blender or food processor. Pulse the mixture 5-10 times, just until combined, leaving some texture in the nuts.
Bring a pot of salted water to a boil. Cook the pasta 1 minute under al dente. Reserve 1/4 cup of pasta water before draining.
Heat the pesto in a skillet over medium heat. Add the cooked pasta and reserved pasta water to the skillet. Toss to combine and emulsify the sauce, cooking for an additional minute.
Plate the pasta and garnish generously with grated Parmigiano-Reggiano if desired, or serve as is for a dairy-free option. Serve immediately.

Nutrition