Toss cooked fusilli pasta with a homemade pistachio pesto for a refreshing twist on traditional pine nut-based pesto dishes. Add cooked chicken for a heartier dish.
8 ounces uncooked fusilli pasta
2 cups fresh basil leaves
1/4 cup shelled, roasted pistachios, divided
1 1/2 tablespoons extravirgin olive oil
1/2 teaspoon salt
2 garlic cloves, coarsely chopped
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 cup grape tomatoes, halved
Lemon wedges (optional)
How to Make It
Cook pasta according to the package directions, omitting salt and fat. Drain pasta through a sieve over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain.
Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scraping sides. Transfer basil mixture to a large bowl; stir cheese and reserved 1/4 cup pasta water into basil mixture. Add pasta and tomatoes to basil mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon pistachios. Serve with lemon wedges, if desired.
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