Lynne's Linguine con Pesto di Pistacchi

Name: Lynne's Linguine con Pesto di Pistacchi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 0.5 tsp Black Pepper; 1 lb Cherry Tomato; 1 tsp Coarse Sea Salt; 0.5 cup Extra-Virgin Olive Oil; 1 cup Fresh Basil; 3 whole Garlic; 0.5 cup Grated Parmesan Cheese; 1 lb Linguine; 0.5 cup Pine Nuts; 1 cup Pistachios; 0.5 tsp Red Pepper Flakes

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Lynne's Linguine con Pesto di Pistacchi pairs tender linguine with a fragrant blend of toasted pistachios, pine nuts, and basil, finished with juicy cherry tomatoes and Parmigiano-Reggiano. The sauce is nutty and herb-forward with gentle heat, glossed with starchy pasta water so it clings to every strand—ideal for a cozy weeknight dinner that still feels special.

Prep15 mins
Cook20 mins
Serves6
DifficultyEasy

1

Set a large, heavy-bottomed skillet over medium heat. Add the pistachios and pine nuts. Cook, stirring often, until lightly browned and very fragrant, 3 to 5 minutes. Move them to a food processor.
2

Place the garlic in the skillet and cook, turning now and then, until softened and browned in spots, about 5 minutes. Transfer to a plate to cool.
3

Peel the cooled garlic and add it to the food processor with the basil, then process. With the blade running, slowly drizzle the oil through the chute. When combined, scrape into a large bowl. Stir in the salt, black pepper, and red pepper.
4

Meanwhile, bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet still slightly firm, about 11 minutes. Reserve about 3/4 cup of the pasta water. Drain the rest and shake the colander well once or twice.
5

Add the pasta and tomatoes to the pesto. Mix well and drizzle in enough of the reserved pasta water so the nutty pesto coats the pasta. Sprinkle with Parmigiano-Reggiano cheese.