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.



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil.

  • 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.

  • 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)

9 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
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!