Description
Pistachio & Cranberry Pesto Pasta is a vibrant, flavor-packed dish that combines nutty pistachios and tart cranberries with creamy pesto. This easy-to-make recipe is perfect for cozy evenings or entertaining guests, offering a delightful balance of textures and tastes in every bite. With simple ingredients you likely already have on hand, you can create a stunning meal that’s not only delicious but also visually appealing.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup fresh basil leaves
- 1/2 cup toasted unsalted pistachios
- 1/2 cup dried cranberries (sweetened or unsweetened)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 3 garlic cloves
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- 1. Cook the fettuccine pasta in a large pot of salted boiling water until al dente, approximately 8-10 minutes.
- 2. In a food processor, combine basil leaves, pistachios, garlic, and Parmesan cheese. Pulse until finely chopped.
- 3. Slowly drizzle in olive oil while blending until smooth.
- 4. Add cranberries and lemon juice to the mixture; blend briefly to maintain texture.
- 5. Drain the pasta (reserve some cooking water) and return it to the pot. Stir in the pesto until all pasta is coated.
- 6. Adjust consistency with reserved pasta water as needed, then season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 450
- Sugar: 6g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg