Vibrant Pistachio Basil Pesto over Busiate Pasta

Ingredients

- 12 oz busiate pasta
- 2 cups fresh basil leaves, packed
- 2 cloves garlic, peeled
- 1/4 cup lemon juice (from about 2 lemons)
- 3/4 cup raw pistachios, shelled
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Extra chopped pistachios for garnish
- Extra Parmesan cheese for garnish

Instructions

1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the 12 oz of busiate pasta and cook until al dente, following package instructions (approximately PT9M 9 minutes).
- Reserve 1/2 cup of pasta cooking water, then drain the pasta and set it aside.

2. Prepare the Basil Pesto:
- In a food processor, combine 2 cups of fresh basil leaves, 2 cloves of garlic, 1/4 cup of lemon juice, and 3/4 cup of raw pistachios.
- Pulse until the mixture is coarsely chopped.
- Add 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Process until a uniform paste forms.

3. Emulsify with Olive Oil:
- With the food processor running, slowly drizzle in 1/2 cup of olive oil.
- Process until smooth and creamy. Taste and adjust seasoning if needed.

4. Combine Pasta and Pesto:
- Return the drained pasta to the pot.
- Add the prepared pesto and a few tablespoons of reserved pasta water to achieve desired consistency.
- Toss the pasta gently until well coated. If necessary, add more pasta water, a tablespoon at a time.

5. Serve:
- Divide the pasta among four plates.
- Garnish with extra chopped pistachios and freshly grated Parmesan cheese.
- Serve immediately and enjoy the vibrant flavors.

Total Time

PT30M
30 minutes

Type of Dish

Dinner

Keywords

Pasta, Basil Pesto, Pistachio Pesto, Busiate, Italian Dinner, Quick Meal, Vegetarian Pasta, Gourmet Recipe, Creamy Pesto, Nutty Pasta

Recipe Yield

Feeds 4 adults

Calories

1840 calories total

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