Pistachio Pasta
Elevate your pasta night with the irresistible flavors of Pistachio Pasta, a creamy, nutty dish that’s as indulgent as it is unique. This quick and easy recipe combines the vibrant richness of finely ground pistachios with silky heavy cream, fragrant garlic, and a touch of zesty lemon for a sauce that clings perfectly to every strand of spaghetti or fettuccine. Enhanced by freshly grated Parmesan, a drizzle of extra-virgin olive oil, and the aromatic freshness of basil leaves, this dish is brimming with gourmet appeal while staying simple enough for weeknight cooking. Ready in just 35 minutes, this crowd-pleaser is perfect for anyone looking to impress with a luxurious yet approachable pistachio cream sauce pasta.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 400 grams Pasta (e.g. spaghetti, linguine, or fettuccine)
- 120 grams Unsalted pistachios (shelled)
- 50 grams Parmesan cheese (grated)
- 2 pieces Garlic cloves
- 4 tablespoons Extra-virgin olive oil
- 150 milliliters Heavy cream
- 10 pieces Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 1 teaspoon Lemon zest
- 4 liters Water (for boiling pasta)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
While the pasta is cooking, add the shelled pistachios to a food processor or blender. Blend until finely ground, but not a paste. Set aside.
In a large skillet or saucepan, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Reduce the heat to low and pour in the heavy cream. Stir in the ground pistachios, grated Parmesan cheese, and reserved pasta cooking water (start with ½ cup and add more later if the sauce is too thick).
Season the sauce with salt, freshly ground black pepper, and lemon zest. Simmer gently for 3-5 minutes, stirring frequently, until the sauce is smooth and creamy.
Add the cooked pasta to the skillet with the pistachio sauce. Toss the pasta gently to coat each strand evenly in the sauce.
Finely chop 8 of the fresh basil leaves and sprinkle them into the pasta. Save the remaining 2 basil leaves for garnishing.
Serve the pistachio pasta immediately, garnished with extra grated Parmesan, whole pistachios (optional), and the remaining fresh basil leaves.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 2.4 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 380 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
