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–+ servings

One-Pan Pistachio Pesto Pasta

This delicious one-pan pistachio pesto pasta is quick to prepare and packed with flavor, making it a perfect weeknight meal. The creamy pesto sauce combines with perfectly cooked pasta for a delightful dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces fusilli pasta
  • 2 cups vegetable broth or chicken broth
  • 1 cup pistachios shelled and unsalted
  • 1 cup fresh basil leaves packed
  • 1/2 cup Parmesan cheese grated
  • 2 cloves garlic minced
For Garnishing
  • 1/4 cup cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice

Method
 

Cooking the Pasta
  1. In a large skillet, bring the vegetable broth to a boil over medium-high heat.
  2. Add the fusilli pasta and cook for about 10-12 minutes, stirring occasionally, until al dente.
Making the Pesto
  1. While the pasta is cooking, combine the pistachios, basil, Parmesan cheese, and minced garlic in a food processor.
  2. Pulse until finely chopped, then slowly add olive oil and lemon juice until the mixture is smooth.
Combining
  1. Once the pasta is cooked, reduce the heat and stir in the prepared pesto sauce until evenly coated.
  2. If needed, add a bit more broth to loosen the sauce.
Garnishing
  1. Fold in the halved cherry tomatoes for a fresh burst of flavor.
  2. Serve immediately, garnished with extra Parmesan cheese if desired.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 18gFat: 22gSaturated Fat: 5gSodium: 350mgFiber: 6gSugar: 2g

Notes

For a creamier pesto, feel free to add a splash of heavy cream to the sauce. Adjust the salt and pepper to taste before serving.

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