Pistachio Pesto with Blistered Tomatoes
Ingredients
The pesto
-
2
cups
basil leaves
-
¼
cup
pistachios
-
⅓
cup
grated parmesan
-
1
clove
garlic
-
⅓
cup
olive oil
-
½
teaspoon
salt
The pasta and tomatoes
-
1
pound
pasta of choice
-
2
tablespoons
olive oil
-
1
pint
tomatoes
Instructions
- Blend the basil, pistachios, parmesan, garlic, olive oil, and salt until smooth, adjusting salt to taste.
- Heat olive oil in a skillet over medium heat and add tomatoes, cooking until blistered, about 3 minutes.
- Boil the pasta in salted water according to package instructions, reserving ½ cup of pasta water.
- Drain the pasta and combine it with the blistered tomatoes and pesto, adding reserved pasta water as needed for consistency.
- Serve the pasta garnished with additional parmesan and crushed pistachios.
Nutrition Facts (estimated)
Servings
4 servings
Calories
304
Total fat
31g
Total carbohydrates
3g
Total protein
5g
Sodium
419mg
Cholesterol
7mg
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