Pistachio Pesto Rigatoni
Pistachio pesto is a bright, vibrant and rich pesto which can be made in few easy steps! In under 30 minutes you can have a pasta dish packed with fresh flavours!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: dinner, lunch
Cuisine: Italian, Mediterranean
Keyword: Mozzarella, Pasta, Pesto, Pistachio
Servings: 4
For the Pistachio Pesto
- 150 g pistachios unsalted, unshelled and peeled
- 75 ml olive oil
- salt & pepper to taste
For the Pasta dish
- 320 g rigatoni pasta or any other short pasta *
- 250 g fresh mozzarella di bufala or burrata
How to remove the pistachio skin
How to make the pesto
Start by placing the pistachios in a mixer or in the mortar. Crush the pistachios finely until all the pistachios are broken evenly.
Add the olive oil and blend them together. If you want a chunkier pesto, as you can see in this recipe, the oil should be enough. However, if you want a smoother pesto, add more oil and blend them together for a longer period until you get a smooth and velvety texture.
Once you almost achieve your desired consistency, season the pesto to taste with salt and pepper and blend for one last time.
Assembly of the Rigatoni with the Pistachio Pesto
In a large pot, cook the pasta until al dente in salted water according to the instructions on the package.
Once the pasta is cooked, drain it but set aside about 1/4 of a cup of the pasta water.
Before serving the pasta, add the pasta to a pan with the pesto and the pasta water and mix well until it gets all creamy and thick.
Cut the mozzarella di bufala in chunks and place them on top of the pasta.
Serve immediately, with some crushed chili flakes and pepper on top.
*Based on the recommended serving on the packet, or depending on whether you want to serve this pasta as a starter or as a main dish.
To store the Pistachio Pesto
- You can store the pesto in the fridge, in a sealed container with a thin layer of olive oil on top. This can last up to a 1 week.
- Pesto can also be stored in the freezer in a bag, container or jar. A great way to freeze it if you make a large batch is by freezing it in an ice cube tray. This will give you smaller portions and you don't have to use it all up at once.