Sicilian Pistachio Pesto Pasta

Name: Sicilian Pistachio Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: Kosher salt, for the water; 1-pound fusilli pasta or other short pasta; 1 (6.34 ounce) jar pistachio pesto, such as Kazzen; ⅓ cup capers, drained (rinsed and patted dry if using salt-packed capers); 1 teaspoon lemon zest, from 1 lemon; 2 tablespoons freshly squeezed lemon juice, from 1 lemon; 2 cups freshly grated parmesan cheese, divided; 1/2 (5-ounce) container baby kale, roughly chopped; Extra virgin olive oil, to serve, optional

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Photo Credit: Elizabeth Newman

10 MINPrep Time

10 MINCook Time

6 to 8Servings

by Giadzy

Photo Credit: Elizabeth Newman

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This might look as green and verdant as Pesto Alla Genovese, but it’s something else entirely: pistachio pesto! Made with fragrant pistachios straight from Sicily, this pasta is sweet, nutty, and absolutely mouthwatering. Capers give this recipe a delicious briney, tangy flavor, and lemon juice brightens everything up. The addition of capers brings a delightful briny, tangy kick, while a splash of lemon juice brightens everything up. This dish is perfect whether you serve it hot, warm, or even cold as a pasta salad. It's versatile, quick to make, and guaranteed to impress.

Sicilian Pistachio Pesto Pasta

Rated 5.0 stars by 1 users

Servings

6

Prep Time

10 minutes

Cook Time

10 minutes

Calories

692

Author:

Giadzy

Ingredients

Kosher salt, for the water
1-pound fusilli pasta or other short pasta

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1 (6.34 ounce) jar pistachio pesto, such as Kazzen

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⅓ cup capers, drained (rinsed and patted dry if using salt-packed capers)

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1 teaspoon lemon zest, from 1 lemon
2 tablespoons freshly squeezed lemon juice, from 1 lemon
2 cups freshly grated parmesan cheese, divided

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1/2 (5-ounce) container baby kale, roughly chopped
Extra virgin olive oil, to serve, optional

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Instructions

Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta and cook until al dente, about 10 minutes.
Meanwhile, in a large bowl mix together the pistachio pesto, chopped capers, lemon zest, lemon juice and 1 cup of the cheese. Sprinkle the kale on top of the sauce. Using a pasta spider, remove the pasta from the water directly to the bowl along with 1/2 cup of pasta water and immediately start tossing the pasta. Continue to toss adding another 1/2 cup of cheese and up to another 1/2 cup of pasta water, until the sauce is light and creamy and clings to the pasta. Sprinkle with the remaining 1/2 cup cheese and serve drizzled with olive oil if desired.