pistachio pesto pasta
pistachios in pasta is your new go-to…you’re welcome.
luxuriously divine that takes you about 15 mins to make and can be stored in the fridge for a good 5 days♻️
SERVES 2-3 PEOPLE
5 min prep + 10 min cooking = 15 minutes
INGREDIENTS:
100g shelled pistachios (soak for 3 mins in boiling water to soften them a little)
bunch (25g) fresh basil
handful (15g) fresh tarragon* (if not, use mint)
1 garlic clove
squeeze of 1/2 lemon for pesto
6 tbsp extra virgin olive oil
5 tbsp nutritional yeast (nooch)
100g pasta per person (I used farfalle)
Finish with lemon zest and black pepper
METHOD:
Pop your pasta in a large saucepan on a high heat with boiling water. SALT your water. Then cook according to your packet instructions because I don’t know that information as i’m not at home with you making this.
Soak the pistachios in boiling water for 3 minutes to soften up a bit. Then drain them.
Pop all the ingredients above in a food processor and blitz until it looks like, well pesto. You might need to add slightly more oil or a splash of cold water to get the right consistency.
Once your pasta is cooked, get some pasta water out with a mug (you need 50ml) and drain the pasta. Pop the pasta back into the saucepan (less washing) and mix in the pesto and pasta water. Lower the heat of the saucepan and keep stirring until you get lusciously smooth pesto-covered pasta.
Serve with lemon zest and black pepper and thank me later darling.