Pistachio Pesto Pasta

Name: Pistachio Pesto Pasta with Pecorino Romano
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup shelled and roasted pistachios; 1 clove garlic; 1/2 lemon, juiced; 1 lemon, zested; 1 cup fresh basil leaves, packed; 1/2 cup extra virgin olive oil; 2 1/2 cups Pecorino Romano cheese, finely grated; 1 lb rigatoni pasta; Kosher salt, to taste; Starchy pasta water, as needed; 1 tbsp chopped pistachios, for garnish; Micro basil, for garnish

This Sicilian pistachio pesto pasta combines roasted pistachios, fresh basil, lemon zest, and Pecorino Romano into a rich, nutty sauce that coats rigatoni beautifully. The creamy pesto is made entirely from scratch without cream, relying on pistachios and olive oil for its luxurious texture.

🌍Italian 🏷️Pistachio pesto 🏷️Pasta 🏷️Pesto 🏷️Sicilian Creamy pasta

🏷️

-0:00

cookingwithshereenonTikTok

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

1 cup shelled and roasted pistachios
1 clove garlic
1/2 lemon, juiced
1 lemon, zested
1 cup fresh basil leaves, packed
1/2 cup extra virgin olive oil
2 1/2 cups Pecorino Romano cheese, finely grated
1 lb rigatoni pasta
Kosher salt, to taste
Starchy pasta water, as needed
1 tbsp chopped pistachios, for garnishoptional
Micro basil, for garnishoptional

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Instructions

1
Bring a pot of water to a boil. Add the pistachios and blanch for 45 seconds.
2
Immediately transfer the pistachios to an ice bath to shock them. Then, move them to a clean kitchen towel, fold it over, and rub vigorously to remove the skins.
3
In a food processor, grate the garlic clove.
4
Add the juice of half a lemon, the blanched pistachios, packed basil leaves, kosher salt, and extra virgin olive oil to the food processor.
5
Blend the ingredients until a smooth paste forms.
6
Transfer the pesto to a small bowl and fold in the lemon zest. Set aside.
7
Bring a large pot of generously salted water to a boil and cook the pasta according to package directions until al dente.
8
While the pasta cooks, finely grate the Pecorino Romano cheese.
9
Add the pistachio pesto to a large, cold skillet.
10
Using a spider strainer, transfer the cooked pasta directly from the pot to the skillet with the pesto. Do not drain all the water.
11
Add the grated Pecorino Romano cheese and a few ladles of the starchy pasta water to the skillet.
12
Stir and toss everything together off the heat, adding more pasta water as needed to create a creamy sauce that coats the pasta.
13
Serve immediately, garnished with chopped pistachios and fresh micro basil.

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Tips & Notes

Pro tips

Toast the pistachios lightly before blending to enhance their natural sweetness and prevent a chalky texture in the final sauce.
Add lemon zest at the end after pounding to preserve its bright aromatic oils and prevent them from oxidizing.
Reserve pasta water before draining: the starch is essential for emulsifying the pesto and helping it coat the rigatoni evenly.
Toss the hot rigatoni with pesto immediately off the heat, adding pasta water gradually until the sauce flows and clings without pooling.

Substitutions

Rigatoni → Pappardelle or linguine (wider noodles capture the chunky pesto well)
Fresh basil → Mint (use half the amount; creates a more herbaceous, Sicilian-style pesto)
Extra virgin olive oil → Mild olive oil (use if you prefer a less peppery finish)

Storage & make-ahead

Store leftover pesto in an airtight container in the refrigerator for up to 3 days, covered with a thin layer of olive oil. Toss chilled pasta with pesto and warm gently in a skillet with splash of pasta water to refresh.

Common Questions

Can I blanch the pistachios myself instead of using roasted?

Yes. Blanch shelled raw pistachios in boiling water for 2–3 minutes, then shock in ice water and rub off the skins. Roast at 350°F for 8–10 minutes to develop flavor before pounding into the pesto.

Why add starchy pasta water to the pesto?

Starchy pasta water emulsifies the oil and pistachios, creating a silky sauce that clings to the pasta. Add 1/4 to 1/2 cup at a time until the pesto reaches your desired consistency.

Can I make the pesto ahead of time?

Yes. Store the pesto in an airtight container in the refrigerator for up to 3 days. Drizzle with a thin layer of olive oil on top to prevent browning. Toss with warm pasta and pasta water just before serving.

What if I don't have Pecorino Romano?

Parmigiano-Reggiano is the best substitute and will give a slightly less sharp, more buttery flavor. Grana Padano is also acceptable.

How do I prevent the pesto from turning bitter?

Don't overprocess the basil and garlic. Pound the pistachios first, then gently fold in the basil at the end using a mortar and pestle or pulse briefly in a food processor. Avoid heat and prolonged blending.