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Pistachio Lime Pesto Pasta
Prep Time 25 minutes
Cook Time 15 minutes
Servings 6
Author Lora Wiley-Lennartz
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1
cup
pistachios
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1
lime
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1/3
cup
chopped fresh parsley leaves.
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2
cloves
garlic
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1/3
cup
grated Parmesan plus a little more for sprinkling
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2/3
cup
extra virgin olive oil
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Kosher Salt and Freshly ground pepper
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1
lb
penne
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Table salt
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Toast the pistachios in a naked pan. Set aside.
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Zest and juice the lime.
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Peel and roughly chop the garlic cloves.
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Add the toasted pistachios, and garlic to a food processor and pulse until finely chopped
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Pulse in the parmesan.
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Slowly pour in the olive oil while pulsing.
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Pulse in the lime juice.
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Season with kosher salt and freshly ground pepper to taste.
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Cook the pasta in plenty of boiling salted water until al dente.
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Transfer to a bowl.
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Toss the pesto with the hot pasta.
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Garnish with lime zest, grated parmesan, pistachios, and serve.