Pistachio Pasta

Why You’ll Love This Recipe

Pistachio pasta is simple, flavorful, and elegant. It feels gourmet but takes minimal effort to make. The pistachios give the sauce a buttery texture and natural creaminess without the need for heavy dairy. It’s a great vegetarian option and can easily be made vegan or gluten-free. Perfect for a quick weeknight meal or an impressive dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta of choice (spaghetti, fettuccine, penne, or fusilli)

• Roasted, unsalted pistachios (shelled)

• Garlic cloves

• Olive oil

• Parmesan cheese (or nutritional yeast for vegan option)

• Lemon juice

• Fresh basil or parsley

• Salt and pepper

• Pasta water (reserved)

• Optional: red pepper flakes for a little heat

Directions

1. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

2. In a food processor, blend the pistachios, garlic, olive oil, lemon juice, herbs, Parmesan, salt, and pepper until smooth.

3. Slowly add a few tablespoons of pasta water and continue blending until the sauce reaches your desired consistency.

4. Return the drained pasta to the pot and pour in the pistachio sauce. Toss to coat evenly, adding more pasta water as needed to help the sauce cling to the noodles.

5. Serve warm, topped with extra grated cheese, chopped pistachios, or fresh herbs if desired.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

• Add sautéed spinach or arugula for greens.

• Mix in grilled chicken or shrimp for added protein.

• Use nutritional yeast instead of Parmesan for a dairy-free option.

• Add a splash of cream for an ultra-rich version.

• Top with lemon zest for extra brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to loosen the sauce.
This dish is best enjoyed fresh, but it can be made ahead and reheated with care.

FAQs

What kind of pistachios should I use?

Use roasted, unsalted pistachios for the best flavor and texture.

Can I make this sauce without a food processor?

Yes, use a high-speed blender or finely chop the pistachios and mix by hand for a more rustic texture.

Is pistachio pasta vegan?

It can be—just skip the Parmesan or use a plant-based alternative like nutritional yeast.

Can I use a different nut?

Yes, almonds or cashews work well, though the flavor will differ.

What pasta shape works best?

Any pasta works, but short shapes like penne or fusilli hold the sauce nicely.

Can I make the sauce ahead of time?

Yes, store the sauce in the fridge for up to 3 days. Add a little water or oil before tossing with pasta.

Is this dish kid-friendly?

Yes, the creamy texture and mild, nutty flavor make it appealing to kids.

How can I make it gluten-free?

Use your favorite gluten-free pasta and check that all other ingredients are certified gluten-free.

Does this dish need cream?

No, the pistachios and olive oil make the sauce naturally creamy, but a splash of cream can be added for richness.

Can I serve this cold?

Yes, it can be served as a cold pasta salad—just toss with a little extra olive oil before serving.

Conclusion

Pistachio pasta is a flavorful and elegant dish that’s surprisingly easy to make. With its rich texture and vibrant flavor, it’s a refreshing alternative to traditional pasta sauces. Whether served for a casual lunch or a special dinner, this recipe brings something unique and satisfying to the table.

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