Amazing One-Pot Pistachio Pesto Pasta in 25 Minutes
Make this quick One-Pot Pistachio Pesto Pasta for a nutty, satisfying dinner. It brings together deep, comforting flavors with a fresh, bright twist, just like the Spoon and Sprout balance in our kitchen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pot Boiling
- Cuisine: Italian Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 pound pasta (like linguine or fettuccine)
- 1.5 cups shelled pistachios
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil, plus more for drizzling
- 2 cloves garlic
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup reserved pasta water
Instructions
- Place the pasta, pistachios, basil, Parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper in a large pot or Dutch oven.
- Pour the vegetable broth over the ingredients.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 10-12 minutes, stirring occasionally, until the pasta cooks through and most of the liquid absorbs.
- Remove the pot from the heat. Stir in about 1/2 cup of reserved pasta water if the sauce seems too thick.
- Taste and adjust seasoning if needed. Serve immediately with an extra drizzle of olive oil.
Notes
- You can substitute walnuts or pine nuts for pistachios if you prefer.
- For a brighter flavor, use fresh lemon zest along with the juice.
- This dish is wonderful topped with fresh parsley or a sprinkle of red pepper flakes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Estimate needed
- Sugar: Estimate needed
- Sodium: Estimate needed
- Fat: Estimate needed
- Saturated Fat: Estimate needed
- Unsaturated Fat: Estimate needed
- Trans Fat: Estimate needed
- Carbohydrates: Estimate needed
- Fiber: Estimate needed
- Protein: Estimate needed
- Cholesterol: Estimate needed