Pasta With Pesto, Pistachio & Orange
Here's a quick and easy way to mix up your pasta game, creating a fresh taste with the unexpected addition of orange. A combination of pistachios and basil, along with rich garlic, blend with tangy orange for a deliciously healthy meal.
Course Main Course, Main Dish
- 1 pound fresh pasta
- 1 cup roasted pistachios shelled & chopped
- 1 cup fresh basil leaves
- 1/3 cup extra-virgin olive oil
- 1/4 cup grated Parmesan
- 5 cloves garlic chopped
- 1 orange zest & juice
- Kosher salt to taste
- Black pepper to taste
Zest half the orange finely.
Take a sharp knife and cut the peel off the remaining half an orange into spirals (you’ll use these for garnish). Set aside for now.
Cook the pasta in boiling salted water until al dente.
While it’s cooking, combine half the pistachios, 3/4 cup of the fresh basil, olive oil, Parmesan, garlic, orange juice and the finely grated orange zest (not the decorative spirals!) into a food processor and pulse until well combined. You can also use a mortar and pestle if you have it.
Season with salt and pepper to taste.
When the pasta is done, drain it, reserving about a cup of the liquid.
Toss the pasta and pistachio/basil mixture together, along with the remaining pistachio pieces, using the pasta liquid to thin it out as necessary.
Divide between four plates, and garnish with orange peel spirals along with the remaining fresh basil leaves.
Image by Bernadette Wurzinger (CC0C/Pixabay)
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