Pesto Pasta Recipe
Radiatore pasta, pistachio pesto, mixed mushrooms, cauliflower, broccolini, sun-dried tomatoes, and burrata cheese.
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Ingredients
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Pasta
Pistachio Pesto
Vegetables
Topping
Method
Cooking the Pasta
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the radiatore pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Preparing the Pistachio Pesto
- 2
Make the Pesto
In a food processor, combine pistachios, basil leaves, garlic cloves, Parmesan cheese, olive oil, lemon juice, and salt. Blend until smooth, adding a little reserved pasta water if needed to reach desired consistency. Set aside.
Cooking the Vegetables
- 3
Sauté the Vegetables
In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the mixed mushrooms and sauté for about 5 minutes until they start to soften. Add cauliflower florets and cook for an additional 5 minutes. Finally, add the broccolini and sun-dried tomatoes, cooking for another 2-3 minutes until the vegetables are tender but still vibrant.
Combining Everything
- 4
Mix Pasta and Pesto
Add the cooked pasta to the skillet with the sautéed vegetables. Pour in the pistachio pesto and toss everything together, adding reserved pasta water as needed to help coat the pasta evenly.
- 5
Serve
Transfer the pesto pasta to serving plates or bowls. Tear the burrata cheese into pieces and distribute on top. Serve immediately, garnished with additional pistachios or basil if desired.