Tortiglioni with Pistachio Pesto (EXTRA SAVORY!)
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These pistachio pesto tortiglioni 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.
Elevate your usual pasta by turning the classic basil pesto into a flavorful pistachio pesto. With a reduced amount of basil and the addition of toasted pistachios, this homemade pesto combined with pancetta provides an amazing texture to the pasta.
Before meeting Alex six years ago, the only pasta I was making was spaghetti bolognese. They are my favorite so I never really felt the need to replace my holy bolognese sauce with anything else – shame indeed, I was missing out on some unknown flavors to compliment pasta.
Given his Italian background, someday came to my mind to start exploring different variations of pasta. Over the years Alex has been introducing me to pasta dishes from his childhood in Italy.
Since then, this pistachio pesto pasta has made it to my top 3 favorites (together with my authentic carbonara pasta which I learned how to make the right way thanks to Italian friends) and has become a staple in our house for a quick weeknight dinner! Made in 30 minutes, it is the perfect dish to end a busy day with something more attractive than an all-ready prepared meal from the supermarket.
Making your own pesto at home is very simple – and healthier than store-bought ones. Combine all ingredients together and grind them in a food processor. Done! Your pesto is ready!
We usually alternate the type of pasta for a routine change: fusilli, penne, farfalle… you can use any with this recipe. As for the pancetta, you can also substitute it with bacon strips, or completely omit it for a vegetarian version. Just make sure not to use salted pistachio, or you won’t taste anything else than salt in your pesto : )
How to prepare Tortiglioni with Pistachio Pesto?
- Cook pasta in a large pot of boiling water with a pinch of salt until al dente. Cooking time depends on the pasta you use, cook according to your pasta package instructions. Take out 1 cup of pasta cooking water just before you drain (not earlier, otherwise, it won’t be starchy enough)
- While the pasta is cooking, cut the pancetta into cubes, chop the cherry tomatoes in 2, and slice half an onion.
- Cook the pancetta for 3-4min in a pan on medium-high heat. When cooked, remove it from the pan leaving the oil released by the pancetta.
- In the same pan, add the sliced onion with half tsp of paprika and cook it with the pancetta oil for 1 min before adding the cherry tomatoes to the pan. Cook for another 2-3 min.
- Prepare the pesto: combine the pistachio with parmesan, basil, oil, salt and pepper in a food processor or blender.
- Process until the mixture is well blended but still has some texture.
- Add 100ml of pasta cooking water to the pesto and blend again until combined.
- Toss the pasta into the pan with the onion and tomatoes, and add the pancetta and pesto, adding water if required. Better silky than sticky.
- Garnish with pistachio and basil. This is optional, just for the aesthetic.
In the mood for pasta? Check these!
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Tortiglioni with Pistachio Pesto
Ingredients
- 200 g pasta
- 200 g pancetta
- 20 cherry tomatoes
- ½ onion
- ½ tsp paprika
Pesto:
- 100 g unsalted pistachio
- 30 g parmesan
- 5-6 basil leaves
- 30 ml oil
- a pinch of salt
- ground black pepper | to taste
- 125 ml starchy water from pasta
Instructions
- Cook pasta in a large pot of boiling water with a pinch of salt until al dente – cooking time depends on the pasta you use, cook according to your pasta package instructions. Take out 1 cup of pasta cooking water just before you drain (not earlier, otherwise, it won’t be starchy enough)
- While the pasta is cooking, cut the pancetta into cubes, chop the cherry tomatoes in 2, and slice half an onion.
- Cook the pancetta for 3-4min in a pan on medium-high heat. When cooked, remove it from the pan leaving the oil released by the pancetta.
- In the same pan, add the sliced onion with half tsp of paprika and cook it with the pancetta oil for 1 min before adding the cherry tomatoes to the pan. Cook for another 2-3 min.
- Prepare the pesto: combine the pistachio with parmesan, basil, oil, salt and pepper in a food processor or blender.
- Process until the mixture is well blended but still has some texture.
- Add 100ml of pasta cooking water to the pesto and blend again until combined.
- Toss the pasta into the pan with the onion and tomatoes, and add the pancetta and pesto, adding water if required. Better silky than sticky.
- Garnish with pistachio and basil (optional).
Notes
- Tortiglioni is used in this recipe however you can use any pasta you like.
