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These pistachio pesto pasta will quickly become your go-to recipe for a quick and comforting meal with a unique flavor and texture. Toss your favorite pasta in a super tasty pesto made with fresh basil, parmesan cheese, and pistachio. Done in under 30 min, it is the perfect dinner for busy weeknights.

You’ve got to try this pistachio pesto pasta! 🍝 It’s such a fun twist on the usual basil pesto! By using fewer basil leaves and adding toasted pistachios, the pesto gets this amazing nutty flavor and texture that pairs perfectly with crispy pancetta. Seriously, it’s a game-changer.
Before I met Alex six years ago, I was a spaghetti Bolognese kind of person through and through. It’s my all-time favorite, so I never even thought about trying something else. I know, shocking, there was a whole world of pasta out there that I was totally missing out on!
Since Alex grew up in Italy, he’s introduced me to so many pasta dishes from his childhood, and wow, it’s been eye-opening. This pistachio pesto pasta has actually made it into my top three favorites (right up there with a proper spaghetti carbonara, which I finally learned how to make thanks to Alex’s Italian friends).
It’s become one of our go-to weeknight dinners because it’s ready in just 30 minutes, and so much better than grabbing a boring prepackaged meal from the store.
Making pesto at home is so easy, too. Just toss everything into a food processor, blend, and you’re done. Fresh, homemade pesto in minutes! Trust me, this recipe is a keeper! 😊
Ingredients
- Pasta – I like to switch up the pasta to keep things interesting. Tortiglioni is great, but fusilli, penne, farfalle, whatever you have on hand will work perfectly.
- Pancetta – If you’re out of pancetta, you can swap it for bacon strips or leave it out entirely for a vegetarian version.
- Cherry tomatoes – I recommend using cherry tomatoes. Normal tomatoes can be less sweet and tend to break down more, losing the juicy bursts that cherry tomatoes provide.
- Onion – Use half an onion, finely sliced or minced, for extra flavor and depth in the sauce.
- Paprika – A little goes a long way! Just ½ teaspoon adds a warm, subtle smokiness that complements the pancetta and pesto.
Pesto:
- Unsalted pistachios – Don’t use salted pistachios, or all you’ll taste is salt (trust me, I learned that the hard way, haha). Toast them lightly beforehand for an extra layer of flavor.
- Parmesan – Grated parmesan gives the pesto its signature creaminess and umami punch.
- Basil leaves – Fresh basil is essential for that classic pesto aroma and taste.
- Extra virgin olive oil – Use a good-quality extra virgin olive oil with a rich, fruity flavor. It ties everything together beautifully. Avoid neutral oils (like vegetable or canola) or overpowering ones (like unrefined coconut oil).
- Salt – A pinch is enough since the parmesan and pistachios already have some natural saltiness.
- Ground black pepper – Adds a gentle kick to balance the richness of the nuts and cheese.
- Starchy water from pasta – Reserve about ½ cup (120 ml) of the water you cooked the pasta in. The starchiness helps create a smooth, silky pesto sauce that clings to the pasta.
How to make pistachio pesto pasta?
- Cook the pasta – Bring a large pot of salted water to a boil and cook the pasta until al dente (follow package instructions). Just before draining, reserve ½ cup (120 ml) of pasta cooking water (this will help create a silky pesto sauce).

- Prepare the pancetta, tomatoes, and onion – While the pasta is cooking, cut the pancetta into cubes, halve the cherry tomatoes, and slice the onion.
- In a pan over medium-high heat, cook the pancetta for 3-4 minutes until crispy. Remove from the pan, but keep the rendered fat in the pan.

- In the same pan, add the sliced onion and paprika. Cook for 1 minute until softened, then add the cherry tomatoes. Cook for another 2-3 minutes until the tomatoes start to soften.

- Make the pesto – In a food processor or blender, combine the pistachios, parmesan, basil, olive oil, salt, and pepper. Blend until the mixture is well combined but still slightly chunky.
- Add ⅓ cup + 1 tbsp (100 ml) of the reserved pasta cooking water to the pesto and blend again until smooth.

- Assemble – Add the cooked pasta to the pan with the onions and tomatoes. Stir in the crispy pancetta and the pistachio pesto. If needed, add more reserved pasta water to achieve a silky texture.
- Garnish with extra pistachios and basil (optional).

Storage
Leftover Pasta
Store cooked pasta with sauce in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of water and warm gently on the stove or in the microwave to revive the sauce’s silky texture. Avoid reheating pesto pasta over high heat, as the fresh pesto can lose its vibrant flavor and color. Warm it over low heat instead.
Pesto Sauce
If storing pesto separately, transfer it to an airtight container and pour a thin layer of olive oil on top to prevent oxidation. It will keep in the refrigerator for up to 5 days.
For longer storage, freeze the pesto in small portions (like in an ice cube tray). Once frozen, transfer the cubes to a freezer-safe bag or container, and store for up to 3 months.
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Pistachio Pesto Pasta
Ingredients
- 200 g pasta (Note 1)
- 200 g pancetta , diced
- 20 cherry tomatoes , cut in haf
- ½ onion , minced or sliced
- ½ tsp paprika
Pesto:
- 100 g unsalted pistachio
- 30 g parmesan
- 5-6 basil leaves
- 30 ml extra virgin olive oil
- a pinch of salt
- ground black pepper | to taste
- 120 ml starchy water from pasta
Instructions
- Cook the pasta – Bring a large pot of salted water to a boil and cook the pasta until al dente (follow package instructions). Just before draining, reserve ½ cup (120 ml) of pasta cooking water (this will help create a silky pesto sauce).
- Prepare the pancetta, tomatoes, and onion – While the pasta is cooking, cut the pancetta into cubes, halve the cherry tomatoes, and slice the onion.
- In a pan over medium-high heat, cook the pancetta for 3-4 minutes until crispy. Remove from the pan, but keep the rendered fat in the pan.
- In the same pan, add the sliced onion and paprika. Cook for 1 minute until softened, then add the cherry tomatoes. Cook for another 2-3 minutes until the tomatoes start to soften.
- Make the pesto – In a food processor or blender, combine the pistachios, parmesan, basil, olive oil, salt, and pepper. Blend until the mixture is well combined but still slightly chunky.
- Add ⅓ cup + 1 tbsp (100 ml) of the reserved pasta cooking water to the pesto and blend again until smooth.
- Assemble – Add the cooked pasta to the pan with the onions and tomatoes. Stir in the crispy pancetta and the pistachio pesto. If needed, add more reserved pasta water to achieve a silky texture.
- Garnish with extra pistachios and basil (optional).
recipe notes
- I used tortiglioni in this recipe but feel free to swap it out for any pasta you prefer!
Video
Nutrition
The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.
