Creamy Pistachio Pesto Pasta
One of the most delightful experiences is enjoying a plate of pasta al fresco, surrounded by the lush landscapes of the Italian countryside. Inspired by these summer days, this Creamy Pistachio Pesto Pasta brings together the nutty richness of pistachios, the freshness of basil, and the creaminess of a luxurious sauce.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Course Main Course
Cuisine Italian
- 12 oz pasta of choice
- 1 cup heavy cream
- Freshly cracked black pepper 5 turns
- 1/2 cup pasta water
- 1 cup grated parmesan
- 1/2 lemon juice (optional for a zesty addition)
- 1 cup Easy Basil Pistachio Pesto recipe on amandapetito.com
- Salt and pepper to taste
- Crushed pistachios and fresh basil to garnish
Cook the Pasta: Cook pasta al dente according to package instructions and set aside. Save 1/2 cup or more of pasta water for the sauce.
Prepare the Sauce: In a large pan, combine the heavy cream, freshly cracked black pepper, 1/4 cup pasta water, lemon juice, and grated parmesan. Mix over medium heat until the cheese has melted and the sauce is smooth.
Combine with Pesto and Pasta: Add the cooked pasta and my Easy Basil Pistachio Pesto to the pan. Mix thoroughly to combine, ensuring the pasta is well-coated with the creamy pesto sauce. Add more pasta water if needed.
Season and Garnish: Season with salt and pepper to taste. Serve immediately, garnished with crushed pistachios and fresh basil for a touch of elegance.
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