Recipe courtesy of Roger Mooking
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Pistachio Pesto with Angel Hair Pasta
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 package angel hair pasta
  • 1/2 cup Pistachio Pesto, recipe follows
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 cup Parmesan ribbons, shaved with a vegetable peeler, for garnish
  • 1 cup cherry tomatoes, cut in half, for garnish
  • 1/4 cup fresh basil leaves, for garnish
Pistachio Pesto:
  • 8 cups fresh basil leaves, washed and dried
  • 1 cup plus 1 tablespoon olive oil
  • 3/4 cup unsalted pistachios, toasted and crushed in a mortar and pestle
  • 1/2 cup grated Parmesan
  • 2 cloves garlic
  • Salt and freshly ground black pepper

Directions

Prepare the pasta according to package directions. Reserve 1/2 cup pasta water. 

Heat a large saute pan. Place the Pistachio Pesto, 1/4 cup reserved pasta water (more if needed) and olive oil in the pan. Toss to incorporate. Add the cooked pasta to the pan, gently fold into the Pistachio Pesto mixture, season with salt and pepper and divide among serving plates. Garnish with the Parmesan ribbons, cherry tomatoes, basil leaves and sprinkle with pepper.

Pistachio Pesto:

In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil.

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