Pasta with pistachio pesto and confit cherry tomatoes is a rich and fragrant first course, combining the creaminess of pistachio with the sweet and intense flavor of air-fried cherry tomatoes. A perfect blend of flavors to surprise guests or to indulge in a special dish that’s simple to prepare.
The delicacy of the pesto marries the freshness of al dente pasta, while the cherry tomatoes add a touch of elegance and an explosion of taste. It’s a recipe that tastes of sun and Sicily, perfect both in summer and in colder months to evoke Mediterranean scents.
It can be made with any kind of pasta, but the best results are obtained with linguine, trofie, or fusilli. Here’s how to prepare it step by step.
But first, here are some recipes you might be interested in.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.1 lbs fresh square spaghetti (or any pasta of your choice)
- 5.3 oz pistachio pesto
- 7 oz cherry tomatoes
- 1 tbsp brown sugar
- 2 tsps salt
- 1 tsp garlic powder
- 1 tbsp dried oregano
- as needed olive oil
- as needed pepper
- as needed crushed pistachios (for garnish)
Steps
Start by preparing the confit cherry tomatoes. Wash the cherry tomatoes and cut them in half lengthwise. Place them on parchment paper where you have previously added, in this order: brown sugar, garlic powder, salt, pepper, a drizzle of oil, and oregano. Place in the air fryer for 10 minutes at 356°F. This step can be done in the oven, in a pan, and even in advance: cherry tomatoes keep well for 2-3 days in the fridge.
You can use ready-made pistachio pesto like I do, or you can easily make it at home as follows: if you are using unpeeled pistachios, blanch them for a few minutes in boiling water, drain, and remove the skins. Put them in a blender with Parmesan, extra virgin olive oil, half a clove of garlic (if you like), a pinch of salt, pepper, and, if you want, a few basil leaves. Blend until you get a smooth cream, adding a splash of water if necessary to adjust the consistency. Store the pesto in the fridge until ready to use, covered with a drizzle of oil to prevent oxidation.
Finally, bring a pot of salted water to a boil and cook the chosen pasta al dente. Drain it, reserving a ladle of cooking water. In a bowl or pan, mix the pasta with the pistachio pesto, adding a bit of cooking water to combine well. Finally, gently add the confit cherry tomatoes, stirring carefully not to break them. Serve immediately, with a sprinkle of Parmesan and/or crushed pistachios, if desired.
Enjoy from Sapore di Arianna!
Storage
Already dressed pasta: keep in the refrigerator, in an airtight container, for up to 1 day. When reheating, add a drizzle of oil or a tablespoon of water to restore the pesto’s creaminess. However, it is best enjoyed freshly made.
Pistachio pesto: can be stored in the fridge for 3-4 days, in a well-sealed glass jar and covered with a drizzle of oil to prevent oxidation. Alternatively, it can be frozen in small containers or ice cube trays: it keeps for up to 2 months.
Confit cherry tomatoes: they keep perfectly in the refrigerator for 3-5 days, in a jar with a drizzle of oil on top. They are also great for adding to bruschetta, salads, or other main courses.
FAQ (Questions and Answers)
Can I use salted pistachios?
It is better to avoid salted ones, but if you have them, rinse them well under water, dry them, and taste the pesto before adding more salt.
How can I make the dish vegan?
Replace the Parmesan with nutritional yeast flakes or grated vegan cheese. Ensure the pasta is egg-free.
Can I use fresh cherry tomatoes instead of confit ones?
Yes, but the flavor will be less intense. Confit cherry tomatoes add sweetness and a richer texture.