Linguine With Pistachio Pesto Recipe - Cooking Index
Linguine With Pistachio Pesto Recipe - Cooking Index
Pistachios take the place of pine nuts in this vibrant pesto. It's an exuberant pasta that makes a delightful sauce for pasta. Incidentally, this pesto is also great as a dip for vegetables, thinned a bit, if you wish, with olive oil. This recipe was created for a spring issue of the Williams-Sonoma catalog when there was a windfall of pistachios and a hankering for pasta.
Type: Pasta| 2 cups | 80g / 2.8oz | Basil leaves - (loosely packed) |
| 1/3 cup | 78ml | Shelled unsalted pistachios - plus |
| More for garnish | ||
| 2 | Garlic cloves - peeled, crushed | |
| 2 teaspoons | 10ml | Grated lemon zest - plus |
| More for garnish | ||
| 1/2 cup | 118ml | Extra-virgin olive oil |
| 1/4 cup | 36g / 1.3oz | Freshly-grated Parmesan cheese |
| Kosher salt - as needed | ||
| 1 1/2 lbs | 681g / 24oz | Linguine |
Put the basil, pistachios, garlic, and lemon zest in the bowl of a food processor and pulse briefly to cornbine. With the machine running, add the olive oil through the feed tube in a steady stream. Process until smooth. Transfer to a medium bowl and stir in the Parmesan cheese.
Bring a large pot of water to a boll. Add 2 generous pinches of salt and when the water returns to a boil, add the linguine and cook until al dente. Drain, reserving a few tablespoons of the water.
Put the pasta in a large warm bowl. Thin 1 cup of the pesto with some of the pasta water. Spoon over the pasta and toss gently to mix, adding more pesto if desired. Serve immediately, garnished with chopped pistachios and lemon zest.
If you have extra pesto, transfer it to a small bowl and top it with a thin layer of olive oil. Wrapped tightly and refrigerated, it will last 2 to 3 weeks.
This recipe yields 8 servings.
Source:
Cookbook Digest, May/Jun, 1999
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