A delicious take on pesto, made with roasted pistachios and tomatoes, tossed with hot spaghetti. Simple and quick…well unless you have to shell your nuts. Note to self: next time buy shelled ones! Or not. I am known for being stupidly frugal….
I have a feeling this dish would be great without the cheese and may try it that way next time. It was a great way to use up my last block of Pecorino Romano that was in the house. November 1st is rapidly approaching – for when we go back to being 100% plant-based again. All that remains now in the refrigerator is a small piece of extra sharp cheddar.
Pistachio Pesto with Spaghetti
- 1½ cups roasted and shelled pistachios
- 14.5 ounce diced tomatoes, drained
- 2 tsp garlic, diced or granulated garlic
- ¼ cup grated Pecorino Romano or Parmigiano Reggiano cheese
- 2 Tbsp extra virgin olive oil
- ¼ tsp ground black pepper
- 1/8 tsp red pepper flakes
- 13.25 to 16 ounces whole-grain or whole wheat spaghetti
Bring a large pot of salted water to boil, add pasta and cook for time on package. Reserve a cup of pasta water, drain pasta.
Meanwhile, add the remaining ingredients to a food processor, mix until fine. Measure out 1 cup pesto, add to a large mixing bowl. Set aside the remaining pesto for later use.
Stir in ¼ cup of the reserved water to the sauce, toss with the hot pasta, adding more pasta water to make a smooth sauce (I used a cup total) Season to taste with salt and more cheese.
Note – this recipe would be great without cheese for a vegan/plant-based version. A sprinkle of sesame seeds on top would be nice.