Linguine with Pistachio Pesto
From turlak 15 years ago
- 15 minutes to make
- Serves 6
Found in an entertaining book and am trying soon to serve at our Easter party.
Ingredients
- 2 cups loosely packed basil leaves shopping list
- 1/3 cup shelled unsalted pistachios, plus more for garnishing shopping list
- 2 cloves garlic, peeled and crushed shopping list
- 2 tsp. grated lemon zest, plus more for garnish shopping list
- 1/2 cup extra-virgin olive oil shopping list
- 1/4 cup freshly grated parmesan cheese shopping list
- kosher salt shopping list
- 1 1/2 lbs. linguine shopping list
How to make it
- Put the basil, pistachios, garlic, and lemon zest in the bowl of a food processor and pulse briefly to combine. With the machine running, add the olive oil in a steady stream. Process until smooth. Transfer to a medium bowl and stir in Parmesan cheese.
- Bring a pot of water to a boil. Add 2 generous pinches of salt and when the water returns to a boil, add the linguine and cook until al dente. Drain, reserving a few Tbsp. of the water.
- Put the pasta in a larg warm bowl. Thin 1 cup of the pesto with some of the pasta water. Spoon over the pasta and gently to mix, adding more pesto if desired. Serve immediately, garnished with chopped pistachios and lemon zest.
- If you have extra pesto, transfer it to a small dish and top it with a thin layer of olive oil. Wrapped tightly and refridgerated, it will last 2 to 3 weeks.
The Rating
Reviewed by 9 people-
Oh, sounds yummy! Your RCIA journey is winding down, isn't it? Hope all is well. Thanks for a great recipe!
chefbaudri
in Grand Rapids loved it
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Well the recipe sounds good. Try it and let us know how it turns out please! I'd like to know how you liked the recipe. I'm giving this a 5 rating as the ingredients sound like a perfect combination of flavors and texture!
annieamie
in Los Angeles loved it
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Love pistachios! This sounds delicious! Added to the "Bazil world" group.
juels
in Clayton loved it
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Reviews & Comments 5
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