The pasta with pistachio pesto blend and eat is another one of my no-stress recipes that will allow you to prepare a dish that highlights the best products of Italian cuisine and is perfect for a special dinner or a Sunday lunch.
I made it to celebrate one of the two most important people in my life, without whom nothing would make sense. <3
Since it turned out really well and was loved so much, I want to share with you this simple recipe that literally takes 10 minutes to prepare, the time it takes to cook the pasta, blend all the ingredients, drain, and dress. Simple, right?
I enriched the pesto with a burrata that blends perfectly with the pasta, creating an irresistible texture.
To prepare the pesto, I used basil, which can never be missing in my kitchen. I’m so obsessed that I grow it on my terrace 🙂 and pistachio crumble.
Garnish the dish with a few fresh basil leaves to give the pasta an aromatic and colorful touch.
Serve this pasta immediately to best enjoy the combination of flavors and textures of this delicious and refined dish.
So without further ado, let’s prepare this pasta with pistachio pesto, blend and eat, wow it’s good.
– Pinterest click HERE
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 13 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients: Pasta with Pistachio Pesto, Blend and Eat
- 8.5 oz paccheri
- 1/3 cup pistachio crumble (or shelled pistachios)
- 1 cup basil
- 1/2 cup sun-dried tomatoes (I used simple sun-dried tomatoes)
- 4.5 oz burrata
Tools: Pasta with Pistachio Pesto, Blend and Eat
- 1 Mixer
- 1 Small Bowl
- 1 Pan
Steps: Pasta with Pistachio Pesto, Blend and Eat
In a mixer, add the sun-dried tomatoes. I did not use those in oil but simple sun-dried tomatoes, so I boiled them for a minute in a small pot of water. If you use sun-dried tomatoes in oil, you can skip this step.
Add the basil leaves, washed and dried.
Insert the burrata while keeping part of the creamy content for garnishing the dish.
Finally, add the pistachio crumble and blend, adding a little cooking water to make it easier to blend all the ingredients.
Transfer the pistachio pesto to a pan, adding a little cooking water to dilute it a bit.
Now you just need to drain the pasta al dente and finish cooking it in the pan, stirring to combine with the pesto.
Pasta with pistachio pesto blend and eat, a creamy and flavorful first course!
Don’t miss any recipe.
Follow me and subscribe on:
– Facebook click HERE
– Instagram click HERE
– YouTube click HERE
– Pinterest click HERE
– TikTok click HERE
Return to the HOMEPAGE to see the latest published recipes.
Return to the HOMEPAGE to see the latest published recipes.
FAQ (Frequently Asked Questions)
Why did you use crumble instead of whole pistachios?
I buy the crumble because I often use it to garnish dishes and speed up all the steps.
How to store the pesto?
I recommend storing it in the fridge for one day in a hermetically sealed jar, adding a drizzle of oil on top to prevent oxidation.
Didn’t you salt the pesto?
The sun-dried tomatoes are already sufficiently salty, so I advise against adding any.
