Pistachio Pesto Pasta
Pistachio Pesto Pasta. It’s allll about the spring pastas right now. And honestly there’s nothing more springtime than a good pesto. Especially a creamy pistachio pesto filled with herbs and Parmesan and ricotta. It’s a melt in your mouth sauce that is honestly just addicting. Now all we’re missing is some warmer weather to go with it !!
If your don’t love a good springtime pasta with pesto then you need to try this creamy pistachio pesto pasta to change your mind. It’s creamy, it’s cheesy, it’s herby, and it is SO good. It’s the perfect way to enhance your classic basil pesto because sometimes basil pesto needs a little more excitement.
So we have been making a lot of dishes with pesto lately. Pasta, seafood, you name it. Pesto is one of those sauces that pairs well with so many dishes. But since we make it so often, we like to get creative and change it up. And pesto is also one of those sauces that the base can vary…anything from your classic basil pesto, to a roasted red pepper pesto, to an asparagus pesto. Name it and we’ve probably tried it.
But this is our very first recipe with pistachio as the base for the pesto. And pesto is even better when its creamy, so we added ricotta to make one creamy, cheesy, saucy pesto sauce.
The spring weather has not been very springy this week, unfortunately. But we're still bringing out the springtime eats because after all it’s April on Friday. Another month closer to those summer beach days that we know and love so much. So cheers to that and this springtime pesto pasta !!
Ingredients
8 oounes raw peeled pistachios
1 cup fresh basil
1/3 cup parmigiana reggiano
1/4 cup olive oil
15 ounces ricotta cheese
salt and pepper
1 pound pasta
Directions
Add the pistachios, basil, Parmesan, and olive oil to the bowl of a food processor. Process until smooth. Add the ricotta and continue to process until well combined. Transfer to a large skillet, and keep warm over low heat.
Cook the pasta. When it’s halfway done start adding ladles of cooking water to the skillet with the pistachio sauce until creamy.
Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the pesto. Continue to cook with the sauce. Add more cooking water as needed until well combined and coated. Serve topped with additional crushed pistachios and Parmesan.
