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Pistachio Pesto Pasta

Pasta coated in a luxurious silky pesto sauce made with creamy pistachios - so yum!
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Italian
Servings 2

Equipment

  • Saucepan, mortar and pestle, chopping board

Ingredients
  

  • 150g pasta of choice ( we used angel hair)

    Enough water to cover pasta in saucepan

    1 cup basil leaves

    1 clove garlic

    30g pistachio flesh, toasted

    1/2 cup olive oil or more

    4 tbs lemon juice or more

    2 tbs grated parmesan cheese

    Black pepper

Instructions
 

  • Chop up basil leaves finely.
  • Pound pistachios; doesn't have to be too fine.
  • Mince garlic.
  • In a mortar and pestle, mix garlic and basil, then add pistachios. Add in olive oil slowly. Start with half a cup, then add more if necessary. Finally add parmesan.
  • In a deep, flat bottomed saucepan, boil water with salt added. Estimate the amount water to just be enough to cover the pasta. Add pasta and cook according to the time stated in the package.
  • When water has ALMOST but not completely dry up, stir in the pesto paste and mix thoroughly. You need the water to make a sauce.
  • Add in lemon juice. If sauce is too dry, add more olive oil.
  • Check for seasoning. Add cracked black pepper and salt (if necessary). Your pasta is ready to be served!
Keyword pasta