advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spaghetti with Basil-Pistachio Pesto

Pistachios, a more affordable alternative to pine nuts, provide toothsome texture in this pesto pasta recipe from "Lidia's Italy in America," by Lidia Bastianich.

  • Servings: 6
Spaghetti with Basil-Pistachio Pesto

Source: The Martha Stewart Show

Ingredients

  • 1/2 teaspoon coarse salt, plus more for cooking pasta
  • 3 cups packed fresh basil leaves
  • 2 cups packed fresh flat-leaf parsley leaves
  • 1 cup unsalted pistachios, toasted
  • 8 cloves garlic, peeled
  • 1 pound spaghetti
  • 1 1/2 cups plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese

Directions

  1. Bring a large pot of salted water to a boil.

  2. Place basil, parsley, pistachios, garlic, and salt in the bowl of a food processor; pulse to combine. With the machine running, add 1 1/2 cups olive oil in a slow, steady stream. Process until a smooth paste forms, scraping down sides of bowl as necessary. Transfer half of the pesto mixture to a large skillet; reserve remaining pesto for another use.

  3. Add spaghetti to boiling water and cook, according to package directions, until al dente. Drain pasta, reserving 1 cup cooking liquid. Add cooking liquid to skillet along with pasta and toss to combine. Drizzle with remaining 2 tablespoons olive oil and sprinkle with cheese; toss to combine and serve.

Reviews (1)

  • Saralynn35 12 Dec, 2011

    Great recipe! I love the texture, plus the fact that pistachios are so good for you!! I used Orandio Ranch, ARO Pistachios. Handcrafted with Himalayan Pinksalt, you can visit orandiranch.com and get some of those wonderful pistachios!