{"id":26903,"date":"2025-05-16T08:21:48","date_gmt":"2025-05-16T12:21:48","guid":{"rendered":"https:\/\/frommybowl.com\/?p=26903"},"modified":"2025-06-16T18:34:05","modified_gmt":"2025-06-16T22:34:05","slug":"pistachio-pesto-pasta","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/pistachio-pesto-pasta\/","title":{"rendered":"Pistachio Pesto Pasta"},"content":{"rendered":"\n

This <\/em>Pistachio Pesto Pasta<\/em><\/strong> is bursting with fresh flavors and crunch! Al dente pasta is tossed in homemade pistachio pesto, then topped with garlicky pistachio breadcrumbs to give you a satisfying spring or summer meal in 30 minutes. Vegan, Gluten-Free Option.<\/em><\/p>\n\n\n\n

Pasta with Pistachio Pesto Sauce<\/strong> is here to give your everyday pesto pasta an upgrade. Featuring homemade pistachio pesto sauce and a buttery pistachio breadcrumb topping, this pasta dinner is seriously amazing! From the fresh flavors to the gorgeous presentation, I know you’ll love every bite.<\/p>\n\n\n

Table of Contents<\/span><\/summary>
A Pistachio Pesto Party in 30 Minutes<\/a><\/li>
Ingredients for Pistachio Pesto Pasta<\/a><\/li>
How to Make Pasta with Pistachio Pesto<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Leftover Pesto Pasta<\/a><\/li>
Recipe FAQs<\/a><\/li>
Pistachio Pesto Pasta Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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A Pistachio Pesto Party in 30 Minutes<\/strong><\/h2>\n\n\n\nI don’t often find myself with a ton of extra pistachios lying around, but when I do, I know I have to make this Vegan Pistachio Pesto Pasta<\/strong>. Just like Arugula Pesto<\/a> and my Nut-Free Pesto<\/a>, it puts a fun twist on basil pesto sauce using simple ingredient swaps. The best part, though, is that it’s just as addictive as the classic version!<\/p>\n\n\n\n
Pistachios are used as a substitute for pine nuts in this pesto recipe, but you won’t notice much of a difference. They’re about as buttery and rich as pine nuts, helping them blend seamlessly into the sauce. As for the extra nuts, they’re chopped finely and tossed with toasted garlic breadcrumbs for a nutty and crunchy pasta topping you’re going to want to use on everything.<\/p>\n\n\n\n
Easy to make ahead of time and requiring only 10 minutes of hands-on cooking, this pistachio pesto pasta recipe is a serious weeknight dinner game-changer!<\/p>\n\n<\/div><\/div>\n\n\n
Ingredients for Pistachio Pesto Pasta<\/strong><\/h2>\n\n\n\n
This recipe transforms a handful of basic ingredients<\/strong> into a vibrant and fresh dinner you’ll want to make on repeat during spring and summer. Traditionally, pesto is made with pine nuts, but they’re swapped for pistachios for a buttery and slightly more budget-conscious twist. Here’s what you need:<\/p>\n\n\n\n
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Pasta<\/strong>: any type of pasta works here, but noodles with ridges, like rigatoni, will scoop up the pesto and breadcrumbs with ease.<\/li>\n\n\n\n
Pistachios<\/strong>: roasted and salted pistachios are pulling double duty in this recipe. They’re used as a substitute for pine nuts in the pesto AND toasted alongside the garlic and panko breadcrumbs to make a buttery, rich, and crispy topping for the pesto pasta. I used shelled pistachios because I couldn’t find roasted and salted unshelled nuts, but you can use de-shelled unsalted nuts to save time (more on this in the Tips below).<\/li>\n\n\n\n
Panko Breadcrumbs<\/strong>: these light and airy Japanese breadcrumbs form the base of the crumbly, crispy topping you never knew you needed on pasta night. Feel free to use regular breadcrumbs if that’s what you already have on hand.<\/li>\n\n\n\n
Fresh Basil<\/strong>: other than my Arugula Pesto<\/a>, you’ll find fresh basil leaves in most pesto recipes. Use the freshest Italian basil leaves you can find with very few or no brown spots.<\/li>\n\n\n\n
Olive Oil<\/strong>: the breadcrumbs are toasted in olive oil to make them golden and buttery-tasting. Extra virgin olive oil is blended into the pesto to smooth it out and give it plenty of body.<\/li>\n<\/ul>\n\n\n\n
How to Make Pasta with Pistachio Pesto<\/strong><\/h2>\n\n\n\n
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Cook<\/strong> the pasta in salted boiling water until al dente. Drain<\/strong> the pasta.<\/li>\n\n\n\n
Meanwhile, pulse<\/strong> some of the pistachios in a food processor until finely chopped. Set aside<\/strong>.<\/li>\n\n\n\n
Add<\/strong> the remaining pistachios, garlic, lemon juice, and red chili flakes to the now-empty food processor. Pulse<\/strong> until the pistachios and garlic are finely chopped. Add<\/strong> the basil and parmesan and pulse<\/strong> again until chopped. With the processor still running, slowly drizzle<\/strong> in the olive oil until the pesto is mostly smooth.<\/li>\n\n\n\n
Warm<\/strong> the olive oil in a saucepan, then add<\/strong> the garlic and sauté<\/strong> until fragrant. Add<\/strong> the breadcrumbs and toast<\/strong> until they start to turn golden. Stir<\/strong> in the chopped pistachios and toast<\/strong> until the breadcrumbs are fully golden. Transfer<\/strong> the pistachio breadcrumbs to a small plate.<\/li>\n\n\n\n
Toss<\/strong> the cooked pasta with the pistachio pesto until well coated. Divide<\/strong> the pesto pasta between bowls, top<\/strong> with the pistachio breadcrumbs, and garnish<\/strong> with fresh basil and parmesan.<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n
Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Shelled vs. de-shelled pistachios<\/strong>: I had an easier time finding roasted and salted shelled<\/strong> pistachios. Yes, this meant I had to spend an extra 5 or 10 minutes de-shelling each nut, but it was worth it for the great balance of flavors! You can use unsalted de-shelled pistachios if you want to save time, but I recommend adding 1\/4 teaspoon kosher salt to the pesto in step 3 and 1\/8 teaspoon salt to the breadcrumbs in step 4.<\/li>\n\n\n\n
Don’t skimp on the EVOO!<\/strong> I always recommend splurging on the highest quality EVOO you can find when making pesto from scratch because there is nowhere for the flavors to hide. If you can’t make out the differences in quality while you’re shopping, use this article from Food & Wine<\/a> as a guide!<\/li>\n<\/ul>\n\n<\/div>\n\n\n
Serving Suggestions<\/strong><\/h2>\n\n\n\nVegan pistachio pesto pasta makes regular weeknight dinners feel a little more fancy. Between the homemade pesto and the custom pistachio breadcrumbs, it’s just plain impressive. Start the meal with this Classic Lentil Soup<\/a> or this Everyday Kale Salad<\/a> as an appetizer, then pair each plate of pasta with a few slices of this Italian Herbs and Cheese Bread<\/a>. If you need some sides, these Dijon Garlic Roasted Potatoes<\/a> or these Tomato Beans<\/a> can help round out the dinner.<\/p>\n\n\n\n
If you’re looking for more impressive vegan pasta dinners, you’ll also love this Spicy Sausage Fennel Pasta<\/a>, this Triple Garlic Pasta<\/a>, and this Roasted Cherry Tomato Pasta<\/a>!<\/p>\n\n\n\n
And if you’re looking for more ways to use vegan pistachio pesto, enjoy it in this 3-Ingredient Pesto Star Bread<\/a>, this Pesto Orzo Salad<\/a>, or on these Grilled Pesto Tofu Sliders<\/a>.<\/p>\n\n\n\n
How to Store Leftover Pesto Pasta<\/strong><\/h2>\n\n\n\n
I recommend serving this pasta as soon as it’s assembled. If you end up with leftovers, pack them into an airtight container and store them in the fridge for up to 3 days. The noodles will soften as they absorb the pesto, but they will still taste good. It’s a good rule of thumb to store the leftover pasta separately from the pistachio breadcrumbs to keep them crispy, too.<\/p>\n\n\n\n
You can also make the pistachio pesto and pistachio breadcrumbs in advance. Transfer the blended pesto to an airtight container and refrigerate it for up to 3 days or freeze it for up to 2 months. Once the breadcrumbs are cool, transfer them to a ziplock bag or an airtight container and store them in your pantry for up to 1 week.<\/p>\n\n\n
Substitutions and Variations<\/p>\n\n\n\n
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Gluten-Free Option<\/strong>: Use your favorite gluten-free pasta noodles and replace the breadcrumbs with gluten-free panko breadcrumbs.<\/li>\n\n\n\n
Optional Vegetable Add-Ins<\/strong>: Sun-dried tomatoes, roasted or sautéed cherry tomatoes, steamed broccoli, or blanched leafy greens can all be combined with the pesto and pasta in step 5.<\/li>\n\n\n\n
For a Protein Boost<\/strong>: Swap the regular pasta for protein pasta or combine the pasta and pesto with a can of drained and rinsed white beans (like cannellini beans or butter beans). Alternatively, top the assembled pasta with my Crispy Tofu<\/a> or my Baked Tempeh<\/a>.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Are pistachios good in pesto?<\/strong><\/strong>
Pistachios are great in pesto! Compared to pine nuts, they give the sauce a slightly richer, more buttery flavor and contribute to its vibrant green color.<\/p> <\/div>
How much pesto does this recipe make?<\/strong><\/strong> This recipe makes approximately 1 cup of pistachio pesto, which is just enough to coat 8 ounces of cooked pasta. You can always double the batch to have extras on hand for homemade pizza<\/a>, sandwiches<\/a>, salads<\/a>, and more.<\/p> <\/div>
How do you freeze pesto?<\/strong><\/strong>
If you’re making a big batch of pesto, pour the extras into ice cube trays and freeze until solid. Transfer the cubes to a freezer-safe container or bag and freeze for up to 3 months.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
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Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n
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Pistachio Pesto Pasta<\/h2>\n\t\t