Fusilli with Pistachio Pesto

Photo: Randy Mayor; Styling: Jan Gautro

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. 

Yield: 4 servings (serving size: 1 1/4 cups pasta and 3/4 teaspoon pistachios)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 31%
  • Fat: 11.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 2.1g
  • Protein: 12.3g
  • Carbohydrate: 47.7g
  • Fiber: 3.9g
  • Cholesterol: 4mg
  • Iron: 3.1mg
  • Sodium: 407mg
  • Calcium: 112mg

Ingredients

  • 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)

Preparation

  1. 1. 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.
  2. 2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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