Pistachio Pesto Recipe
Rigatoni pasta, sauteed mushrooms & cherry tomatoes in a creamy pistachio pesto sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables
Pistachio Pesto
Creamy Element
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add 400 grams of rigatoni pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
Sautéing Vegetables
- 2
Sauté Mushrooms and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 200 grams of sliced mushrooms and 2 minced garlic cloves. Sauté until mushrooms are golden brown, about 5-7 minutes.
- 3
Add Cherry Tomatoes
Add 250 grams of halved cherry tomatoes to the skillet. Cook for an additional 3-4 minutes until the tomatoes are slightly softened.
Making Pistachio Pesto
- 4
Blend the Pesto Ingredients
In a food processor, combine 100 grams of shelled pistachios, 50 grams of fresh basil leaves, 50 grams of grated Parmesan cheese, 2 tablespoons of lemon juice, 4 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Blend until smooth, scraping down the sides as needed.
Combining Ingredients
- 5
Mix Pasta with Sauce
In the skillet with sautéed vegetables, add the cooked rigatoni pasta and the pistachio pesto. Stir well to combine, adding a little reserved pasta water if needed to adjust the consistency.
- 6
Add Cream
Pour in 100 ml of heavy cream and stir until the pasta is evenly coated in the creamy pesto sauce. Adjust seasoning with salt and pepper to taste.
Serving
- 7
Serve
Serve the creamy pistachio pesto rigatoni hot, garnished with additional grated Parmesan and fresh basil if desired.