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Homemade Pistachio Pesto Pasta photo

Pistachio Pesto Pasta

This Pistachio Pesto Pasta is a vibrant twist on a classic dish, perfect for quick weeknight dinners!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 ounces rigatoni
  • 1 tablespoon kosher salt for seasoning the pasta water
  • 1/4 cup roasted & salted pistachios adds crunch and flavor
  • 1 tablespoon olive oil for blending pesto
  • 1 clove garlic crushed
  • 1/4 cup panko breadcrumbs for texture and crunch
  • 1-2 cloves garlic for pesto
  • 1/2 lemon juice to brighten the pesto
  • 0.75 ounces fresh basil de-stemmed (about 1 packed cup)
  • 1/4 cup finely grated vegan parmesan adds cheesy flavor
  • 1/4 teaspoon red chili flakes optional, for spice
  • 1/4 teaspoon kosher salt or to taste
  • 1/4 cup extra virgin olive oil for smooth pesto

Equipment

  • Large pot
  • Colander
  • Food processor
  • Measuring cups and spoons
  • Tongs or pasta server

Method
 

Instructions
  1. Step 1: Cook the Rigatoni - Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes.
  2. Step 2: Prepare the Pesto - While the pasta is cooking, pour 1/4 cup of pistachios into a food processor. Add crushed garlic, basil, lemon juice, and vegan parmesan. Pulse until finely chopped.
  3. Step 3: Blend in the Olive Oil - With the food processor running, slowly drizzle in 1/4 cup of olive oil until smooth. Add more oil for a thinner consistency if desired.
  4. Step 4: Mix in Seasonings - Taste and season with kosher salt and red chili flakes if using. Pulse to combine.
  5. Step 5: Combine Pasta and Pesto - Once rigatoni is cooked, reserve 1/2 cup pasta water, then drain. In the pot, combine rigatoni and pesto, tossing to coat, adding reserved water as needed.
  6. Step 6: Toast the Panko Breadcrumbs - In a skillet, heat 1 tablespoon olive oil over medium heat. Add panko breadcrumbs and toast until golden, about 3-4 minutes.
  7. Step 7: Serve and Garnish - Plate the pasta and top with toasted panko, additional pistachios, and fresh basil. Optionally add more vegan parmesan.

Notes

  • Use roasted and salted pistachios for best flavor.
  • Toast panko breadcrumbs for added crunch.
  • Adjust garlic to your taste preference.
  • Leftover pesto can be used on sandwiches or as a veggie dip.