Fresh Pasta with Pistachio Pesto

Beautiful fresh pasta and pistachio pesto

We celebrated our wedding anniversary at a Gordon Ramsey restaurant in London. On the menu was a delicious pasta with pistachio pesto. I enjoyed it so much, I wanted it again, so set about making it. My husband makes great fresh pasta, so I assigned him with that task and I put together the pesto. It came out beautifully, with a gorgeous nutty flavor. It’s very fast and easy to prepare, so if you want food that is gourmet without the effort, this could be a go to recipe to impress!! I put the leftover pesto in the freezer for future use!
You can lighten this recipe by replacing the pasta with high protein pasta, or zucchini noodles!
See for more fast recipes

WINE NOTE: The creamy nuttiness of the pesto paired well with a Californian Oaked Chardonnay called Old Noble, which with it’s creaminess and nutty oak enhanced the pesto to a new level of flavor!
(For UK Aldi buddies this wine works ; Lot Series XI Australian Chardonnay)

(8 servings as an appetizer or 4 as a main)

1½ cups unsalted, shelled roasted natural pistachios

1 cup / 250ml chopped tomato

2 cloves garlic cloves

1 handful of grated Parmesan

1 pinch of crushed red pepper flakes

Freshly ground black pepper

2 tablespoons (or more) good extra-virgin olive oil

Kosher salt

1 pound pasta, cooked, cooking liquid reserved

Place the nuts, tomatoes, garlic cloves, Parmesan, red pepper flakes and black pepper in a food processor and gently pulse until a coarse puree forms.
Transfer to a bowl and stir through the olive oil.
Add 1 cup / 250ml of the pesto to 1lb of fresh cooked pasta, adding
the pasta cooking liquid a tablespoon at a time to create a glossy sauce.

Serve immediately

CHEERS! ENJOY!! Like my page on Facebook to get regular updates and recipes!