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–+ servings

Pistachio Pesto Pasta: A Perfect Fusion Recipe

If you're looking for a way to make your weeknight meal a breeze, then look no further than this pistachio pesto pasta. All you need to do is engulf your favorite pasta in a fresh bright green pistachio basil pesto. It's that simple!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Breakfast, Main Course
Cuisine Italian
Servings 2 servings

Ingredients
  

  • 200 gms Penne pasta
  • Water
  • 1 Jar Pistachio Pesto Sauce
  • 2 tbsp Mozzarella Cheese shredded
  • Salt
  • Black Pepper powder a pinch
  • 4-5 Pistachio nuts crushed (optional)
  • 1 tsp Parsley chopped (optional)

Instructions
 

  • In a pot, boil some water, and add oil and salt in it.
  • Add pasta and cook it for 6-8 minutes on high flame till al dente.
  • Save some pasta water for further use, and sieve away the rest. Also drizzle some oil and black pepper on the pasta and let it rest.
  • This step is optional. Roast the pistachios in a pan for 30 seconds, roughly crush them, and keep them aside.
  • You can check out how to whip up the sauce in the previous post.
  • In the same pot as used for boiling, add the sauce and thin it up by adding the pasta water saved before. Stir it continuously till you get a consistent sauce, add the cooked pasta, salt, pepper, and mix well.
  • Finish it off by sprinkling crushed pistachios and chopped parsley over the pasta and your pistachio pesto pasta is ready to be served.

Notes

  • Make it gluten-free: Other than being totally plant-based and paleo, you can also make it into a gluten-free dish, just by simply using a gluten-free version of the pasta.
  • Add protein: If you wanna bring the protein level of the pasta up, pair it with grilled chicken, or grilled fish, or even spread some salami on the pasta. They really complement the flavors of the pasta and make it a wholesome meal that'll keep your stomach full for hours.
  • Add more veggies: Why stop at the protein, when you can also implement more veggies like green beans, cherry tomatoes, and bell peppers to shoot up the nutrition levels of the pasta.
  • Opt-in some cheese: To give the pasta an extra bit of texture, nothing can beat the cheese melting on top. You can also choose parmesan cheese for a more intense flavor, but to me, mozzarella has the perfect balance of saltiness and it melts in a nice way.
 
How to store:
In the refrigerator: This pasta can be stored in the fridge for 3-5 days by keeping it in an air-tight container. But there is a chance of the texture getting altered. To avoid that, store the pasta and the sauce separately and combine them at the time of reheating.
In the freezer: Don't freeze the pasta as it will get spoiled during the thawing process. Store the sauce and pasta separately and they will last for 2-3 months.
Tried this recipe?Let us know how it was!