Pistachio Pesto Pasta with Blistered Tomatoes

Pistachio pesto pasta wrapped into a coil with pistachios and blistered tomatoes being held up to the camera.

No ratings yet

Pistachio Pesto Pasta with Blistered Tomatoes

This pistachio pesto pasta with blistered tomatoes is a quick Mediterranean-inspired dinner that feels restaurant-worthy. Creamy pistachio pesto coats the pasta while sweet blistered tomatoes add brightness and depth. Ready in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Main Dish, Pasta

Cuisine: Italian

Diet: Vegan

Servings: Main Dishes

Calories: 568kcal

Author: Ruth Grindeland

Equipment

1 medium-sized saucepan
1 food processor
1 whisk
1 wooden spoon

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 vegan Parmesan or dairy 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, then drain the pasta.
Make the Pesto: Start by toasting the pistachios in a dry skillet for 3 to 4 minutes. Once toasted, add the nuts and garlic to the food processor. Pulse until the pistachios are roughly chopped. Add the basil, lemon zest, and juice. 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 retain some texture and not be completely smooth.
Blister the Tomatoes: Heat 1 tablespoon of olive oil in a wide skillet over medium heat. Once the oil shimmers, add the cherry tomatoes and sprinkle a pinch of salt. Cook 4 to 5 minutes, shaking the pan once or twice. A few tomatoes might split. That happens, and it’s ok.
Pour in 1 tablespoon of balsamic vinegar and sliced garlic, and let it bubble for about 30 seconds. 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. If needed, add more water 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 topped with blistered tomatoes. I usually serve them on one side for a pop of color. Garnish with a sprinkle of lemon juice, extra pistachios, and fresh basil.

Notes

How to Store This Recipe

Refrigerator: Store the leftover pasta in an airtight container for up to three days. Reheat on the stovetop 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.

Nutrition