Spaghetti with Toasted Pistachio Pesto



200 grams spaghetti

½ cup American Pistachios, toasted

2 cups fresh basil leaves

6-8 garlic cloves

4 tbsps parmesan cheese powder + for garnish

Salt to taste

7 tbsps extra virgin olive oil

½ cup mixed colour cherry tomato (yellow and red) halves

Crushed black peppercorns to taste

Fresh basil sprig for garnish


Preparation time: 15-20 minutes

Cooking time: 10-15 minutes

  1. Put the basil leaves in a blender jar. Add garlic, parmesan cheese powder, American Pistachios, salt and drizzle 5 tbsps olive oil and blend to a coarse paste. 
  2. Bring sufficient water to a boil. Add salt and remaining olive oil. Add the spaghetti and cook for 8-10 minutes. 
  3. Add the pistachio pesto in another pan. Add the cooked spaghetti and toss till well coated with the pesto. Add ½ cup pasta water and lightly toss. 
  4. Place the pan on medium heat. Add cherry tomatoes and crushed black peppercorns and gently toss again.
  5. Twirl the spaghetti with a tong and place it on a serving plate. Garnish with parmesan cheese powder and basil sprig. Serve hot. 

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