Ingredients Jump to Instructions ↓

  1. 8 ounce(s) uncooked fusilli pasta 2 cup(s) fresh basil leaves 1/4 cup(s) shelled, roasted pistachios , divided 1 1/2 tablespoon(s) extra virgin olive oil 1/2 teaspoon(s) salt 2 teaspoon(s) garlic cloves , coarsely chopped 1/4 cup(s) (1 ounce) grated fresh Parmesan cheese 1 cup(s) grape tomatoes , halved Lemon wedges

Instructions Jump to Ingredients ↑

  1. Cook pasta according to the package directions, omitting salt and fat. Drain pasta through a sieve over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain. Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scraping sides. Transfer basil mixture to a large bowl; stir cheese and reserved 1/4 cup pasta water into basil mixture. Add pasta and tomatoes to basil mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon pistachios. Serve with lemon wedges, if desired.


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