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Lemon and Pistachio Pasta

  • 2 days ago
  • 2 min read

Bright, zesty, and a bit nutty. This Lemon Pistachio Pasta is the perfect balance of light and satisfying. Made with fragrant basil, crunchy pistachios, and a silky finish of Parmigiano-Reggiano, this dish comes together quickly! In this video, you’ll learn how to create a simple yet gourmet pasta dish using fresh, wholesome ingredients. Whether you’re a fan of Italian-inspired recipes, vegetarian pasta, or quick healthy meals, this lemon pistachio pasta is sure to become a favourite.



LEMON AND PISTACHIO PASTA WITH GARLIC, BASIL AND PARMIGIANO-REGGIANO

Recipe by Mark Calaminici | Food Loves Company

Serves 4


Ingredients

120g unsalted pistachios

Extra virgin olive oil, to taste

1-2 lemons, peel, juice and zest needed

Fresh basil, to taste

2 garlic cloves, thinly sliced or finely chopped

salt, to taste

chili flakes, to taste, optional

450g spaghetti, or any pasta you like

Parmigiano-Reggiano, finely grated, to taste


Method


  1.  In a large dry frying pan on low-medium heat, add pistachios and toast for 4-5 minutes or until browned. Chop up to your desired consistency. Place in a bowl and set aside.


  1. In a pan on low-medium-high heat, add a drizzle of Extra virgin olive oil, just enough to cover the bottom of the pan. Add some basil still attached to the stem, later to be removed, 2-3 lemon peels, garlic and season with salt. Let the aromatics infuse the oil.


  1. Cook the spaghetti in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.


  1. Remove the basil and lemon peel from the pan. Once the pasta is ready, add pasta to the pan with a ladle of pasta water. Add the juice of 1 or 2 lemons, zest of 1/2 or 1 lemon, fresh torn basil and some pistachios (save some for garnish). Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Turn off the heat or remove the pan from the head and Parmigiano-Reggiano a handful at a time and mix and toss to incorporate into the pasta. You can add more pasta water if you want a bit of a looser sauce. Plate it up and garnish with pistachios and of course more grated cheese.

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