Creamy, nutty, and packed with flavour, Pasta al Pesto di Pistacchio (aka Pistachio Pesto Pasta) is the ultimate Italian-inspired dish! This easy recipe combines pistachio pesto with perfectly cooked pasta for a rich and delicious meal.
Pistachio has kinda been all the craze lately with things like the viral Dubai chocolate bar absolutely breaking the internet. Or should I say tik tok. It absolutely broke tik tok and even after so many months having passed since then, I still continue to see SO many versions of it.
Even since before then, anything with the word pistachio in it has always been intriguing to me though. Just the sounds of it on or in a dish makes said dish sound elevated, fancy, and extra appealing. I mean, if I see something pistachio on the menu, there’s a good chance I’m trying it.
And if I see pasta al pesto di pistacchio on the menu? You better believe I’m 100% trying it.
This pistachio pesto pasta (try saying that 5 times, fast!) honestly feels like something you’d not only get at a fine Italian restaurant… but one you’d get at a fine Italian restaurant directly in the heart of Italy. Seriously, chef! It’s impressive enough to serve at a dinner party but easy enough to whip up on a random weeknight when you’re craving something extra special.
It kind of makes me feel like I should be sipping wine on a sun-drenched balcony in Sicily. And honestly, anything that lets me feel like I’m dining in Italy while I’m actually lounging around in sweats on my couch? Now, that’s the dream. The flavours are rich, the texture is luxuriously creamy, and the pistachio pesto? It takes pasta to a whole new level.
So, if you haven’t tried pasta with pistachio pesto yet… what are you waiting for?!
WHAT YOU’LL NEED TO MAKE PASTA AL PESTO DI PISTACHHIO
This creamy and nutty pasta al pesto di pistacchio is made with simple yet vibrant ingredients that bring a serious burst of flavour in every bite. The pistachio pesto is the star of the dish, blending beautifully with the pasta to create an irresistible meal. Here’s everything you’ll need to make this indulgent yet easy-to-make dish in a little bit more detail:
- Pasta: The pasta is the backbone of this dish. Gemelli (what you see in the photos), trofie or fusilli are fantastic options because their spiral shapes trap the creamy pesto, ensuring each bite is full of flavour. If you prefer long pasta, spaghetti or linguine are classic choices and work beautifully with the pesto.
- Salt (for the pasta water): Adding salt to the pasta water is essential to season the pasta as it cooks, ensuring the noodles have flavour on their own. PRO TIP: You want the water to taste as salty as the sea!
- Reserved Pasta Water (not pictured): Don’t forget to save a little pasta water before draining the pasta! The starchy water helps thicken and emulsify the pesto, creating a silky, cohesive sauce that perfectly coats the pasta.
- Pistachio Pesto: The star of the show! This creamy, nutty pesto is made with pistachios, fresh basil, Parmesan, garlic, olive oil, and a splash of lemon juice. It’s rich and full of flavour, and it transforms a simple pasta dish into something spectacular. If you can find it, feel free to use store-bought, However, if you want to easily make your own, check out my pistachio pesto recipe for all the details!
- Parmesan Cheese: A little extra Parmesan never hurt anyone! It’s sprinkled on top for that final cheesy touch, adding richness and depth to the pesto.
- Chopped Pistachios: For some added crunch and an extra punch of pistachio flavour, sprinkle some chopped pistachios over the top of the dish just before serving. It gives the pasta an extra layer of texture and flavour. PRO TIP: For even more flavour, be sure to toast the pistachios for a few minutes in a dry skillet beforehand!
- Lemon Zest: A touch of lemon zest adds a fresh, citrusy zing to the dish. It brightens up the rich pesto and cuts through its creaminess. It also adds a vibrant burst of colour to this pasta al pesto di pistacchio.
- Burrata or Ricotta Dollop (not pictured): Optional. But to really take this dish to the next level, a dollop of burrata or ricotta adds an extra layer of indulgence. Burrata brings an ultra-creamy texture that pairs wonderfully with the pesto and pasta. If you prefer a lighter option, ricotta works just as well.
- Fresh Basil: Gives the pesto a fragrant, herbaceous note and enhances the overall flavour. It also brings a burst of colour when sprinkled over the finished pasta!
HOW TO MAKE PASTA AL PESTO DI PISTACCHIO LIKE THE ITALIANS (KEY TIPS)
You can find full instructions for how to make this pistachio pesto pasta in the recipe card down below. But here are a few quick tips to keep in mind:
- Cook the pasta al dente. Make sure to cook the pasta just until it’s al dente (firm to the bite). Overcooking it will result in mushy pasta, which won’t hold up well when mixed with the pesto. EXTRA TIP: Be sure to check the pasta a minute or two before the recommended cooking time on the package.
- Reserve some pasta water. Always remember to save about ¼ cup of pasta water before draining the pasta. This starchy water is your secret weapon to help the pesto sauce emulsify and coat the pasta perfectly, giving it a smooth, silky texture.
- Don’t overblend the pesto. When making your pistachio pesto, be careful not to overblend it. You want the pesto to have a bit of texture, so it’s not totally smooth and pureed. A chunky pesto adds character to the dish!
- Adjust the pesto consistency. If your pesto ends up too thick, simply add a little more olive oil or reserved pasta water until you reach the desired consistency. It should be creamy and easily coat the pasta without being too heavy.
- Add lemon zest for freshness. A little lemon zest goes a long way! The zest brightens up the pesto and adds a refreshing contrast to the richness of the pistachios and Parmesan. Don’t skip this!
- Top with fresh herbs. Fresh basil adds a pop of colour and a burst of herby freshness that complements the pistachio pesto. Make sure to sprinkle a few fresh basil leaves over the top for extra flavour and a beautiful presentation.
- Use good quality parmesan. For the best flavour, opt for freshly grated Parmesan instead of pre-grated. It’ll melt more smoothly into the pesto and give the dish that authentic, rich flavour.
FREQUENTLY ASKED QUESTIONS
When it comes to pairing pasta with pistachio pesto, you’ll want a shape that can hold onto that creamy, flavourful sauce. Trofie or gemelli are classic choices, as their twisty shape perfectly grabs the pesto, making each bite full of flavour. Fusilli is another great option, with its spiral shape that acts like a little nest for the pesto to cling to. If you’re craving something a bit more traditional, spaghetti works well too, allowing the pesto to coat each strand evenly.
For a heartier texture, orecchiette (meaning “little ears”) is an excellent option as its small, cup-like shape scoops up the sauce in every bite. Ultimately, the best pasta for pistachio pesto is one that gives you a good balance of surface area to hold the sauce while still allowing the flavours to shine through. Whether you prefer a traditional choice or something with a bit more personality, there’s no wrong answer when it comes to pasta and pesto!
Pasta with pesto can definitely be a part of a healthy meal, especially if you focus on the ingredients. Pesto is typically made with fresh, nutrient-dense ingredients like basil, garlic, olive oil, and nuts (like pistachios), which offer healthy fats, antioxidants, and vitamins. The nuts in pesto provide a good source of protein, healthy monounsaturated fats, and fiber. However, the overall healthiness of the dish will also depend on the type of pasta you use.
Opting for whole grain or legume-based pasta can boost the fiber and protein content, making it more filling and heart-healthy. Pairing the pasta with plenty of vegetables or a light protein, like grilled chicken or shrimp, can make the meal even more balanced and nutrient-packed. While pesto can be a bit calorie-dense due to the oils and nuts, the rich, flavourful sauce means you don’t need to use a ton of it, so you can enjoy the flavours without overdoing it.
No, you typically don’t need to heat pesto before adding it to pasta. Pesto is best served at room temperature or slightly warmed through by the heat of the freshly cooked pasta. When the hot pasta is mixed with the pesto, it helps the sauce to gently warm up and coat the pasta evenly. If your pesto is too thick, you can add a small amount of the reserved pasta water to help thin it out and create a smooth, silky consistency. Heating pesto on the stove can sometimes cause the fresh flavours and vibrant colour to fade, so it’s best to keep it simple and let the pasta’s heat work its magic!
Pesto pasta can be a bit tricky when it comes to reheating. Since pesto is made with fresh ingredients like basil, garlic, and olive oil, reheating it too much can cause the sauce to lose its vibrant flavour and bright colour. However, if you need to reheat leftover pesto pasta, it’s best to do so gently. You can warm it in a skillet over low heat, adding a splash of pasta water or olive oil to help loosen up the sauce and keep it from drying out. Alternatively, you can reheat it in the microwave, but make sure to stir it occasionally and add a little moisture to prevent the pesto from becoming too thick.
While it’s always best to enjoy pesto pasta fresh, these methods can help bring it back to life without sacrificing too much flavour. As for leftovers, you can store pesto pasta in an airtight container in the fridge for up to 3 days. Just keep in mind that the longer it sits, the more the fresh basil in the pesto may lose its brightness.
MORE GREAT PASTA DISHES
MEXICAN-STYLE ELOTE PASTA SALAD
ROSETTE AL FORNO (STUFFED PASTA ROSES)
CHEESY CHICKEN PARM PASTA BAKE
MOM’S FAMOUS PASTA WITH CAULIFLOWER AND BACON
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PASTA AL PESTO DI PISTACCHIO
Ingredients
FOR THE PASTA
- 12 oz. (340g) Pasta (gemelli, trofie, fusilli, or spaghetti work best)
- Salt (for the pasta water)
- ¼ cup Reserved Pasta Water (to emulsify the sauce)
- 1 recipe Pistachio Pesto
OPTIONAL GARNISHES
- Freshly Grated Parmesan Cheese
- Toasted Chopped Pistachios
- Lemon Zest
- Fresh Chopped Basil
- Chili Flakes
- Burrata or Ricotta Dollop
Instructions
- Bring a large pot of salted water to a rolling boil. Cook pasta al dente (about 1-2 minutes less than package instructions). Reserve ¼ cup of pasta water, then drain and set aside until ready to use.
- In a large pan over low heat, add the drained pasta and ½ cup pesto to start.
- Stir in a splash of reserved pasta water (a little at a time) until the sauce clings beautifully to the pasta. Add the remaining pesto if you feel it needs it (I used it all).
- Plate immediately, topping with extra Parmesan, chopped pistachios, lemon zest, and any other desired toppings.
Video
Notes
Nutrition
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This pasta is killer! And the toasted pistachios on top is chef’s kiss. I didn’t have any burrata on hand but I think I’m going to have to try that next time..
It’s a great addition! So glad you loved this pasta, Erica! 🙂