Pistachio Pesto Pasta

Pistachio Pesto Pasta

Tagliatelle with Absolutely Nuts Pistachio Cream Pesto & Burrata (Serves 2)

Ingredients

  • 200 g fresh tagliatelle (or fettuccine)

  • 1 ball burrata (~150 g), drained

  • 3 tbsp (about 60 g) Absolutely Nuts 100% Pistachio Cream

  • 20 g fresh basil leaves

  • 1 garlic clove (lightly blanched, optional)

  • 40 g Parmigiano Reggiano or Pecorino Romano, finely grated

  • 3 tbsp (45 ml) extra virgin olive oil

  • Zest of ½ lemon

  • Salt & freshly ground black pepper

  • Optional garnish: chopped pistachios, extra Parmesan, drizzle of olive oil

Method

  1. Make the pistachio-basil cream

    • In a blender or food processor, combine the Absolutely Nuts pistachio cream, basil leaves, garlic, Parmesan, lemon zest, and olive oil.

    • Blend until smooth and creamy. Taste and season with salt & pepper.

  2. Cook the pasta

    • Boil tagliatelle in salted water until al dente (2–3 minutes if fresh).

    • Reserve ½ cup of pasta water before draining.

  3. Emulsify the sauce

    • Return pasta to the pot or a skillet. Add the pistachio-basil cream and a splash of pasta water.

    • Toss well until the sauce becomes glossy and coats the pasta evenly.

  4. Plate

    • Divide pasta into two bowls.

    • Place half a burrata ball on each serving, gently tearing it open.

    • Garnish with chopped pistachios, lemon zest, and a drizzle of olive oil.

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