Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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. 

Barbara Lauterbach
Recipe by Cooking Light August 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

prep:
25 mins
total:
25 mins
Yield:
4 servings (serving size: 1 1/4 cups pasta and 3/4 teaspoon pistachios)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

334 calories; calories from fat 31%; fat 11.4g; saturated fat 2.3g; mono fat 6.1g; poly fat 2.1g; protein 12.3g; carbohydrates 47.7g; fiber 3.9g; cholesterol 4mg; iron 3.1mg; sodium 407mg; calcium 112mg.
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