Pasta with Pistachio Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 cloves garlic
- a pinch of crushed red pepper flakes
- 1 cup chopped tomato
- a pinch of freshly ground black pepper
- Carbohydrate 25 g(8%)
- Cholesterol 2 mg(1%)
- Fat 15 g(23%)
- Fiber 4 g(15%)
- Protein 9 g(18%)
- Saturated Fat 2 g(11%)
- Sodium 34 mg(1%)
- Calories 263
Preparation Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms. Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. Chill remaining pesto to spread on sandwiches.
Preparation Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms. Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. Chill remaining pesto to spread on sandwiches.
