If you’re looking for a bright, fresh weeknight pasta that comes together in minutes yet feels flavorful and special, this Pistachio Pesto Pasta is just right. It combines crunchy pistachios, fresh basil and mint, garlic, nutritional yeast, and olive oil into a creamy, green sauce that clings to each strand of pasta. The lime juice gives a light tang, while chili flakes add a gentle kick. It’s simple, satisfying, and perfect when you want a plant‑based dish that still feels indulgent.
Why It Works
- It’s quick — ready from start to finish in under 20 minutes.
- The pistachio base gives it a nutty depth without overpowering.
- You can easily adapt it (e.g. gluten‑free pasta, less oil, extra veggies).
- Leftovers make a great lunch the next day — the flavors develop further.
Ingredients (serves ~4)
- 320 g (≈ 11.3 oz) pasta of choice (or a gluten‑free alternative)
- 70 g (≈ 2.5 oz) shelled pistachios (unsalted)
- 2 garlic cloves
- 3 tablespoons nutritional yeast
- 2 bunches fresh basil (leaves, stalks removed)
- 1 generous handful fresh mint (stalks removed)
- ¼ teaspoon chili flakes (or to taste)
- Juice of 1 lime
- 150 ml (≈ 5.1 fl. oz) extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Reserved pasta cooking water (a few tablespoons)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before draining, reserve a few tablespoons of the pasta cooking water.
- Make the pistachio pesto. In a food processor, combine pistachios, garlic, nutritional yeast, basil, mint, chili flakes, lime juice, olive oil, and about ½ teaspoon salt plus a generous pinch of black pepper. Process until smooth. If the mixture is too thick, add 2–3 tablespoons of the reserved pasta water to loosen it.
- Combine pasta and pesto. Return the drained pasta to the pot or into a large bowl, then pour in the pesto. Toss everything together until the pasta is coated evenly.
- Serve. Garnish with extra basil or mint leaves, a crack of black pepper, or even a sprinkle more pistachios if desired. Enjoy immediately while warm.
Nutrition & Tips
- Calories per serving (approx): 200 kcal
- Fat: ~20 g (mostly from olive oil and pistachios)
- Other macros (carb, protein, fiber) will vary depending on your pasta choice.
- Use unsalted pistachios so you can control the salt level in the pesto.
- Want it oil‑lighter? Use less olive oil and gradually add more pasta water until the desired consistency is reached.
- For variety, add roasted cherry tomatoes, wilted spinach, or steamed vegetables when tossing the pasta.
- Save a bit of fresh basil or mint for garnishing — it brightens up the plate.
Final Thoughts
This pistachio pesto pasta is a gem for busy nights: minimal fuss, maximum flavor. It balances nuttiness, herbal brightness, and a hint of heat. Because it’s so adaptable, you can make it gluten‑free, reduce oil, or bulk it up with vegetables depending on your mood. Serve it warm, sprinkle a few fresh herbs on top, and you’ve got a beautiful, satisfying dish in under 20 minutes.