Pistachio Mint Pesto Pasta
Pistachio mint pesto pasta will make you wonder where it has been all your life and it will be the only pesto you want to make!
Servings: 2
Equipment
Ingredients
For the pesto
- ½ cup (62 g) pistachio shelled
- 1 clove garlic
- 5 mint leaves
- ½ teaspoon kosher salt
- 1/4-1/2 cup (54 g) extra virgin olive oil
For the rest of the dish
- 2 cups (473 g) fusilli
- 6.7 ounce (190 g) jar seasoned semi-dried cherry tomatoes drained
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil and season water with salt. Add pasta and cook according to instructions on the package.2 cups fusilli
- In the meantime, in the bowl of a food processor, add pistachios, garlic, mint leaves, and salt. Put on the cover and turn on. Drizzle olive oil through the feed tube until mixture is combined and resembles pesto. Remove mixture and place into a large glass bowl.1/2 cup pistachio, 1 clove garlic, 5 mint leaves, 1/2 teaspoon kosher salt, 1/4-1/2 cup extra virgin olive oil
- Once pasta is done cooking, drain and add the hot pasta to the glass bowl, on top of the pistachio pesto mixture. Toss pasta together with the pesto until pasta is coated with the pesto. Add the cherry tomatoes and toss to mix. Season with additional salt and pepper, to taste.6.7 ounce jar seasoned semi-dried cherry tomatoes, Salt and pepper
- Serve warm.
Nutrition
Serving: 1 serving | Calories: 747 kcal | Carbohydrates: 73 g | Protein: 19 g | Fat: 44 g | Fiber: 10 g | Sugar: 12 g
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