30-Minute Italian Pistachio Pesto Pasta
This recipe for Italian pistachio pasta is wonderfully delicious, and easy to make at home. Ready in just 30 minutes, this quick pasta dinner features a super flavorful pistachio pesto sauce and is topped with creamy burrata.
Servings 2 people
Calories 521kcal
Ingredients
- 1 batch pistachio pesto
- 200 grams rigatoni or any other short pasta or long pasta
- ½ cup burrata optional
- crushed pistachios optional
- grated parmigiano or pecorino cheese optional
- salt to taste
Instructions
- Bring a large pot of water to boil. Once boiling, salt the pasta water, and add in the pasta. Cook until al dente.
- Add the pasta to a cold pan or bowl, and add in the pistachio pesto.
- Add some pasta water and mix until pesto melts into the pasta and is creamy. Add more pasta water if needed.
- Plate, and top with burrata if using, as well as crushed pistachios and grated parmigiano or pecorino. Enjoy your pistachio pasta!
Notes
- You do not need to warm up the pesto. Generally pesto should not be heated. The heat from the pasta and pasta water is enough to heat up the dish.
- You can use any cut of pasta you'd like for this recipe, a short cut like the rigatoni used in this recipe, penne or fusilli would work well too. You can also use long pasta like spaghetti, linguine etc
Nutrition
Calories: 521kcal | Carbohydrates: 75g | Protein: 23g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 42mg | Sodium: 11mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 424IU | Calcium: 335mg | Iron: 1mg