You must be signed in as a member to print this content
Sicilian Pistachio Pesto Pasta
Category
Pasta
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
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
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 692
Amount/Serving
% Daily Value
- Carbs
- 63 grams
- Protein
- 31 grams
- Fat
- 34 grams
- Saturated Fat
- 10 grams
- Cholestrol
- 38 milligrams
- Sodium
- 1338 milligrams
- Fiber
- 4 grams
- Sugar
- 2 grams
0 comments