Description
Pistachio & Cranberry Pesto Pasta is a vibrant, flavorful dish that brings together the creaminess of pistachios and the sweetness of cranberries. This refreshing twist on traditional pesto pasta is not just a treat for the taste buds but also a feast for the eyes. Perfect for weeknight dinners or entertaining guests, this easy-to-make recipe will impress everyone at your table.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 cup fresh basil leaves
- 1/2 cup unsalted pistachios, shelled
- 1/2 cup dried cranberries, sweetened
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 cloves garlic
Instructions
- 1. Cook the pasta: Boil salted water in a large pot, add pasta, and cook until al dente according to package instructions. Drain and set aside.
- 2. Prepare the pesto: In a food processor, combine basil, pistachios, garlic, lemon juice, and Parmesan. Pulse until finely chopped.
- 3. Add olive oil: With the processor running, slowly drizzle in olive oil until combined into a creamy pesto.
- 4. Combine: In a large bowl, mix cooked pasta with the pesto until evenly coated.
- 5. Fold in cranberries: Gently mix in dried cranberries to add sweetness.
- 6. Serve: Enjoy warm or chilled as a refreshing pasta salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling/Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 220g)
- Calories: 420
- Sugar: 8g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg