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How to Make Lynne's Linguine con Pesto di Pistacchi - A Step-by-Step Guide

Linguine con Pesto di Pistacchi is a traditional Italian pasta dish that is bursting with flavor and freshness. This recipe, passed down from my grandmother Lynne, is a family favorite and never fails to impress guests with its vibrant green color and rich, nutty taste. It's a perfect dish to serve at a dinner party or to enjoy on a cozy night in.

The star of this dish is the pistachio pesto, which adds a unique twist to the classic basil pesto. Made with toasted pistachios, fresh bas...

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Ingredients

  • 1 cup shelled pistachio nuts
  • ½ cup pine nuts
  • 3 large unpeeled cloves garlic
  • 1 cup firmly packed fresh basil leaves
  • ½ cup extra-virgin olive oil
  • 1 teaspoon coarse sea salt
  • ½ teaspoon coarsely cracked black pepper
  • ½ teaspoon crushed red pepper
  • 1 pound dried linguine
  • 1 pound cherry tomatoes, halved
  • ½ cup shredded Parmigiano-Reggiano cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
  • Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
  • Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
  • Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.

    • Nutrition

    670 cal.

    • Total Fat: 38g
    • Saturated Fat: 6g
    • Cholesterol: 6mg
    • Sodium: 409mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 6g
    • Protein: 21g
    • Potassium: 634mg

    Categories

    Pasta recipes
    Italian recipes
    Vegetarian recipes
    Entree recipes
    Entrée recipes
    Quick and easy recipes