Pistachio Pesto Pasta with Blistered Tomatoes
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This pistachio pesto pasta with blistered tomatoes is the perfect blend of buttery, slightly sweet, and savory flavors. The pistachio pesto creates a rich and creamy sauce. Blistered tomatoes add a natural layer of sweetness. This Mediterranean-inspired pasta feels restaurant-worthy and comes together in just 30 minutes!
Prep Time
10 Minutes
Total Time
30 Minutes
Servings
4 Main Dishes
What Makes This Pistachio Pasta Different
Quick Answers
What is Pistachio Pesto Pasta?
Pistachio pesto pasta is a Sicilian variation of basil pesto pasta. Pistachio pesto uses pistachios instead of pine nuts and is the dominant flavor. Then the pesto is tossed together with the pasta.
What Do Pistachios Taste Like in Pesto?
Pistachios create a softer and slightly sweeter pesto than traditional basil pesto made with pine. But not sweet like dessert, instead, pistachio pesto has a savory sweetness.
Pistachio Pesto Pasta is the Perfect Blend of Ingredients
This recipe has been a staple in my home that I have perfected over the years. I love that softness and tiny bits of nuts in the pistachio pesto. But I always felt like it was missing something that could lighten up the flavor a tad. I tried every vegetable until I landed on blistered tomatoes. The blistering concentrates the sugar and add pops of sweetness.
Now I make it in large batches and bring it into the office for lunch. Nothing beats a 30-minute meal with enough leftovers to last the week!
Watch me Make This Recipe, Blunders and All
Pesto Pasta Ingredients
Key Ingredient Notes
Parmesan | Vegan Parmesan
Traditionally, pesto is made with Parmesan. I am vegan, and therefore I use a plant-based version of Parmesan. I think it tastes the same, and I have never noticed a difference. If you want a less processed dairy alternative, add 1 teaspoon of nutritional yeast or white miso paste. They will not taste like cheese, but will give you an umami flavor.
Pasta
With this recipe, you can use any shape of pasta. I choose to use bucatini, but other shapes that will work well with this recipe include spaghetti, thin spaghetti, and orecchiette.
Pistachios
Ideally, you would use raw pistachios that have been unshelled. But, they can be hard to find at most grocery stores. Instead, you can order them online or use lightly salted nuts (this is what I use.) You want to stay away from any seasoned or salted pistachios. (Note, lightly salted is ok, pistachios labeled as salted should be avoided.)
Tomatoes
You want to use small tomatoes, ideally cherry, but you can also use grape tomatoes. I don’t recommend using any tomato that’s larger than a grape tomato. If you want a more hands-off method, use my air fryer tomato recipe instead.
See the recipe card for complete information on ingredients and quantities.
How to Make Pistachio Pesto Pasta
Step One: Prepare the Pasta
Boil the pasta according to the package directions. While the pasta is cooking, move to step two and make the pesto. Save one cup of pasta water and then drain the pasta.
Step Two: Make the Pistachio Pesto
Start by toasting the pistachios in a dry skillet for 3-4 minutes. Then, place the nuts in a food processor with the garlic and pulse until the pistachios are roughly chopped. Then add the basil, lemon zest, juice, and pulse again.
With the food processor still running, slowly add olive oil until the pesto becomes creamy, but still textured. Finally, add the Parmesan cheese and pulse just enough to blend (one to two times). The pesto should have a slight texture and not be completely smooth.
Step Three: Blister the Tomatoes
Start by heating 1 tablespoon of olive oil in a wide skillet over medium heat. Once the oil begins to shimmer, add the cherry tomatoes and sprinkle a pinch of salt. Let the tomatoes cook 4–5 minutes, only shaking the pan once or twice. A few tomatoes might split. That happens, and it’s ok.
Pour in 1 tablespoon of balsamic vinegar, sliced garlic, and let it bubble for about 30 seconds. There will be leftover balsamic vinegar and garlic slices in the pan. I recommend leaving them in there for extra pesto flavor.
Traditional pesto is made using a mortar and pestle, and slowly grinding the ingredients by hand. If you have time, try making your pesto this way. The sauce will be richer and slightly more textured.
Step Four: Make the Sauce
Add the pesto and ¼ cup of the pasta water to the pot you cooked the pasta in. Whisk to emulsify them into a sauce. In some cases, you may need to add more water; do so in ¼-cup increments until the sauce is glossy. Then, add the pasta back into the pot and toss it with the pistachio pesto.
Step Five: Top with Blistered Tomatoes
Serve the pasta on individual plates and top with blistered tomatoes. I usually serve them on one side for a color pop. You can garnish with a sprinkle of lemon juice, extra pistachios, and fresh basil.
Variations and Substitutions
Protein
If you would like protein, add baked tofu, chickpeas, or white beans.
Spicy
For my spice lovers, add a teaspoon of red pepper flakes or Aleppo pepper when emulsifying the sauce.
Diet Modifications
Vegan
You can swap dairy cheese for a dairy-free parmesan. If you prefer something less processed, add one teaspoon of nutritional yeast or white miso. They won’t taste like cheese, but they will add an umami flavor.
Gluten-Free
This recipe can be gluten-free by using a GF pasta. I recommend using your favorite flavor and shape. Please note that the cooking time will increase and vary depending on the gluten-free pasta.
How to Store This Recipe
- Refrigerator: You can store the leftover pasta in an airtight container for up to three days. Reheat on the stove top with a splash of olive oil to loosen the sauce. Note that the pesto will darken over time. This is normal and does not change the flavor.
- Freezer: You can freeze pesto. I recommend using an ice cube tray or smart cube to freeze in smaller portions. Once the pesto is in the cube, spread a thin layer of olive oil on top to preserve the color.
Perfect Pairings
More Pesto Recipes You Might Like
- Sun-Dried Tomato Pesto (Pesto Rosso)
- Roasted Red Pepper Pesto (Pesto Calabrese)
- Lemon Basil Pesto (Pesto al Basilico e Limone)
- Pasta al Pesto
How Did It Go?
I hope you loved this Pistachio Pesto Pasta as much as I do! Before you go, please leave me a rating and let me know your thoughts on this recipe. Your feedback is valuable to other readers and me.
Pistachio Pesto Pasta with Blistered Tomatoes
Equipment
- 1 medium sized saucepan
- 1 whisk
Ingredients
Pasta
- 12 oz bucatini spaghetti, or orecchiette
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and black pepper
- ¾ cup pistachio pesto
Pistachio Pesto
- 1 cup shelled pistachios
- 1 cup packed fresh basil
- 1 clove garlic
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ½ cup extra-virgin olive oil
- ½ cup freshly grated Parmesan or vegan Parmesan
- Fresh basil, crushed pistachios and/or lemon for garnish optional
Instructions
- Prepare the Pasta: Boil the pasta according to the package directions. While the pasta is cooking, move to step two and make the pesto. Save one cup of pasta water and then drain the pasta.
- Make the Pesto: Start by toasting the pistachios in a dry skillet for 3-4 minutes. Then, place the nuts in a food processor with the garlic and pulse until the pistachios are roughly chopped. Then add the basil, lemon zest, juice, and pulse again.With the food processor still running, slowly add olive oil until the pesto becomes creamy, but still textured. Finally, add the Parmesan cheese and pulse just enough to blend (one to two times). The pesto should have a slight texture and not be completely smooth.
- Blister the Tomatoes: Start by heating 1 tablespoon of olive oil in a wide skillet over medium heat. Once the oil begins to shimmer, add the cherry tomatoes and sprinkle a pinch of salt. Let the tomatoes cook 4–5 minutes, only shaking the pan once or twice. A few tomatoes might split. That happens, and it’s ok. Pour in 1 tablespoon of balsamic vinegar, sliced garlic, and let it bubble for about 30 seconds. There will be leftover balsamic vinegar and garlic slices in the pan. I recommend leaving them in there for extra pesto flavor.
- Make the Sauce: Add the pesto and ¼ cup of the pasta water to the pot you cooked the pasta in. Whisk to emulsify them into a sauce. In some cases, you may need to add more water; do so in ¼-cup increments until the sauce is glossy. Then, add the pasta back into the pot and toss it with the pistachio pesto.
- Plate and Serve: Serve the pasta on individual plates and top with blistered tomatoes. I usually serve them on one side for a pop of color. You can garnish with a sprinkle of lemon juice, extra pistachios, and fresh basil.
Notes
- Refrigerator: You can store the leftover pasta in an airtight container for up to three days. Reheat on the stove top with a splash of olive oil to loosen the sauce. Note that the pesto will darken over time. This is normal and does not change the flavor.
- Freezer: You can freeze pesto. I recommend using an ice cube tray or smart cube to freeze in smaller portions. Once the pesto is in the cube, spread a thin layer of olive oil on top to preserve the color.