Pistachio Pesto Pasta is proof that sometimes, less is more. I just tried this dish at a charming Italian spot in the West Village called Travelers, Poets, and Friends. Chef Riccardo not only shared the story behind this recipe—originally made by the founder Emanuele’s mom—but also revealed that it’s a favorite among their customers. After tasting it, I could immediately see why. This dish captures everything I love about Italian food—simplicity, bold flavors, and the ability to create something incredible with just a handful of ingredients.
Pistachio Pesto Pasta Recipe
Ingredients:
½ cup dry-roasted pistachios
1 tsp fresh lemon juice
1 clove garlic, grated
½ cup extra-virgin olive oil
Small pinch of salt
½ lb pasta of your choice
Reserved pasta water
Grated Parmigiano Reggiano, for garnish
Steps:
In a blender or food processor, combine the pistachios, lemon juice, garlic, olive oil, and salt. Pulse until the mixture begins to come together but retains some texture (about 5–10 pulses).
Bring a pot of water to a boil, season lightly with salt, and cook the pasta until just one minute shy of al dente.
Heat the pesto in a skillet over medium heat. When the pasta is ready, transfer it directly to the skillet along with ¼ cup of reserved pasta water. Toss vigorously to emulsify the sauce, cooking for an additional minute.
Serve immediately, garnished with freshly grated Parmigiano.
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