Pistachio Rigatoni

italian

Pistachio Rigatoni

The perfect pistachio pesto. Quick and easy, this tasty pistachio pesto pasta is so versatile - mixed into pasta, spooned over fish or chicken and can also be used as a dressing on salads.

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Ingredients

  • garlic cloves 1 (chopped)
  • pistachios 125 g
  • olive oil 4 tbsp
  • grated Parmesan 30 g
  • fresh basil 1 handful (leaves picked)
  • rigatoni pasta 320 g

Method

  • Make the pistachio pesto. Reserve a spoonful of pistachios and Parmesan for garnish later. Roughly chop the garlic. Pick the basil leaves. In a blender, blitz together the pistachios, basil, Parmesan and olive oil with a pinch of salt and pepper.
  • Add the pasta to a pan of boiling salted water and cook until al dente. Reserve a few spoonfuls of pasta cooking water in a bowl, then drain the pasta.
  • Add the drained pasta back into the pan, spoon in the pistachio pesto and toss to to coat. Add in a spoonful or two of the pasta cooking water and check the seasoning.
  • Plate up sprinkled with the rest of the crushed pistachios and Parmesan on top. Buon Appetito!

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