We celebrated our wedding anniversary at a Gordon Ramsey restaurant in London. On the menu was a delicious pasta with pistachio pesto. I enjoyed it so much, I wanted it again, so set about making it. My husband makes great fresh pasta, so I assigned him with that task and I put together the pesto. It came out beautifully, with a gorgeous nutty flavor. It’s very fast and easy to prepare, so if you want food that is gourmet without the effort, this could be a go to recipe to impress!! I put the leftover pesto in the freezer for future use!
You can lighten this recipe by replacing the pasta with high protein pasta, or zucchini noodles!
See https://winewithfood.org/fast-and-easy-food-recipe-index/ for more fast recipes
WINE NOTE: The creamy nuttiness of the pesto paired well with a Californian Oaked Chardonnay called Old Noble, which with it’s creaminess and nutty oak enhanced the pesto to a new level of flavor!
(For UK Aldi buddies this wine works ; Lot Series XI Australian Chardonnay)
(8 servings as an appetizer or 4 as a main)
1½ cups unsalted, shelled roasted natural pistachios
1 cup / 250ml chopped tomato
2 cloves garlic cloves
1 handful of grated Parmesan
1 pinch of crushed red pepper flakes
Freshly ground black pepper
2 tablespoons (or more) good extra-virgin olive oil
1 pound pasta, cooked, cooking liquid reserved
Place the nuts, tomatoes, garlic cloves, Parmesan, red pepper flakes and black pepper in a food processor and gently pulse until a coarse puree forms.
Transfer to a bowl and stir through the olive oil.
Add 1 cup / 250ml of the pesto to 1lb of fresh cooked pasta, adding
the pasta cooking liquid a tablespoon at a time to create a glossy sauce.
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