Pasta with Pistachio Pesto

Liked this a lot. We added leftover chicken to the pasta just to give it more heft. I used the leftover for pizza -- I got a cauliflower crust from Trader Joe's, dotted it with the leftover pesto, added sundried tomatoes and some goat cheese. I was thinking shrimp could be a nice addition.

• KimberlyH

• Tucson AZ

• 2/17/2020

Well, wasn't that yummy! Added in some fresh lemon balm and grated lemon rind and cayenne pepper. Tossed in grape tomatoes and some olives. Added way more oil. The pasta water worked great. No leftovers :(

• andrea4843

• Ottawa, Canada

• 6/20/2019

We just didn't like the combination of flavors.

• kcalder51

• Fort Worth, TX

• 8/5/2016

We all enjoyed this. I did add more oil as it did not have the right consistency with only 2T; it would not have coated the pasta very well. I used some of the leftover pesto to make crostini a couple days later and they were a hit with my dinner guests. As to the comment from valentina134 - I too am Italian and, yes, we all know what traditional pesto is. This is simply a take on that style of sauce. I appreciate the experiments that chefs try and this one was a winner. Calling it a "pesto" is not an offense.

• penntex

• Lawrence, KS

• 9/2/2015

If I could give this negative forks, I would. The pesto was awful. I think it was the mint that was very offputting. I had to toss this out. I followed the directions exactly

• k8reiner

• Tempe, AZ

• 8/17/2014

I tried a slight variation and I liked it. Just a cup of probably salted pistachios (cracked every one of em myself - except the ones that were already open - like you care). Anyhow sun-dried tomato pesto instead of the chopped tomato. More than 2TB olive oil-maybe 5?) Added a little pasta water when mixing it into the orrichiette. Loved the mint. Enjoy!

• CoachDave

• Le Mont-sur-Lausanne, Switzerland

• 7/17/2014

Interesting recipe. I didn't have quite enough pistachios and quite enough cheese but it turned out well. As another reviewer remarked, it has a sort of sweet taste. I originally thought I would serve it over pasta but decided to use it as a spread on tortillas instead.

• rewjaw

• 3/8/2014

Extremely easy and quite tasty. Not a meal for company, but great for a weeknight. I only had salted pistachios on hand, but I rinsed them off (not sure if this made a difference) and used them anyway, and it was just fine. I even needed to add a bit of salt in the end.

• Anonymous

• watertown, ma

• 3/27/2013

I was reading this recipe and it come to my attention that it calls for tomatoes??? if this is a pesto...NO tomatoes should be used. I am Italian and know what really means pesto. this recipe is all wrong.

• valentina134

• Providence, RI

• 1/3/2013

I thought this was average at best. I always try to make the recipe as written the first time. It is possible that with the arbitrary measurements of "a handful" that my porportions were off. It had a bland, slightly sweet flavor, not really identifiable as pistachio. A little salt did help brighten the flavor, but not enough to make it again.

• Peitho13

• Boulder, CO

• 12/27/2012

I made this today and it was delicious! First time I ever tried this kind of pasta! Just may become one of my favorites!

• dstnd4sccss

• Oregon

• 10/18/2012

I haven't yet made this but plan to try it soon. It sounds like something a fussy toddler, who likes noodles and pistachios might enjoy, while still getting some nutrition!

• Oldie49

• Grandma from Ontario

• 10/18/2012

Recipe was great however in the future I will cook the garlic a bit since every few bites raw garlic was really potent. Otherwise great dish

• Psullivan1515

• 10/18/2012

I thought this recipe was excellent. I prepared it exactly as directed with the exception of adding a few basil leaves as well. I was skeptical about the mint but didn't taste it at all in the mix. I appreciated the fact that the fat is reduced (only 2 tbsp oil) from a more traditional pesto. The addition of tomato was delicious and yet not overwhelming. I made it with whole wheat pasta as I thought this would complement the coarse nutty texture of the sauce. Very pleased with the results. This recipe is a keeper. I am certain it would also be an amazing sandwich spread with sliced turkey on the second day.

• millerdorf

• San Diego, Ca

• 10/13/2012

this was a tasty alternative to a basil/pine nut pesto. The tomato added a nice sweetness. I tossed in some crumbled turkey sausage and spinach with bowties. Only made half a recipe and it was plenty for 12 oz pasta.

• cateler

• chapel hill

• 9/27/2012