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
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Ingredients
For the pesto
- ½ cup pistachio nutmeat
- 1 clove garlic
- 5 mint leaves
- ½ teaspoon kosher salt
- 1/4-1/2 cup DeLallo extra virgin olive oil
For the rest of the dish
- 2 cups DeLallo organic whole wheat fusilli bucati
- 1: 6.7 ounce jar DeLallo 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.
- 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.
- 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.
- Serve warm.
YOUR NOTES
NUTRITION FACTS
Serving: 1 serving | Calories: 747 kcal | Carbohydrates: 73 g | Protein: 19 g | Fat: 44 g | Fiber: 10 g | Sugar: 12 g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.