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Pistachio Pesto Linguine

Pistachio Pesto Linguine

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Pistachio Pesto Linguine

Pistachio Pesto Linguine

Ingredients:

1 8oz. Banza Chickpea Linguine Pasta

2 large parsley bunches

1 small garlic clove

Kosher salt

Pepper

1/2 Lemon (zest and juice)

2 lemon wedges (garnish)

1/2 cup raw pistachios

1 Tablespoon butter (Substitution: vegan butter)

1/4 cup Extra Virgin Olive Oil + 2 Tablespoons for garnish

1 Pack crimini mushrooms

1/2 cup pasta water

 Begin with boiling the water for your pasta. Fill a large pot 3/4 of the way with water, bring to a boil.   Preheat the oven to 350F.   Meanwhile, prep your ingredients to make the pesto. Wash the parsley, spread 1/2 cup pistachios into a single layer on a rimmed baking sheet, measure 1/4 cup olive oil in to a small bowl, peel garlic clove, juice and zest the lemon. Set all these ingredients aside.   Once the oven has preheated, place the rimmed baking sheets with the pistachios into the oven. Bake for 8 minutes.   In a food processor or blender, add parsley, garlic clove and 1/4 cup roasted pistachios. Save the additional 1/4 cup of pistachios for garnish. Pulse mixture together. While the pesto is blending, slowly add the olive oil. Blend until smooth and well incorporated.  Open the food processor or blender, add salt, pepper, lemon juice and zest. You may add more lemon, salt or pepper, if needed.  Set the pesto aside.

Begin with boiling the water for your pasta. Fill a large pot 3/4 of the way with water, bring to a boil.

Preheat the oven to 350F.

Meanwhile, prep your ingredients to make the pesto. Wash the parsley, spread 1/2 cup pistachios into a single layer on a rimmed baking sheet, measure 1/4 cup olive oil in to a small bowl, peel garlic clove, juice and zest the lemon. Set all these ingredients aside.

Once the oven has preheated, place the rimmed baking sheets with the pistachios into the oven. Bake for 8 minutes.

In a food processor or blender, add parsley, garlic clove and 1/4 cup roasted pistachios. Save the additional 1/4 cup of pistachios for garnish. Pulse mixture together. While the pesto is blending, slowly add the olive oil. Blend until smooth and well incorporated.

Open the food processor or blender, add salt, pepper, lemon juice and zest. You may add more lemon, salt or pepper, if needed. Set the pesto aside.

 Once the water boils add 1/4 cup of salt into the water because the salted water will add flavor to the pasta. Cook pasta for 8 minutes. Do not cook the pasta according to the package because the pasta will continue to cook in the pesto sauce.   While the pasta cooks, dice the mushrooms, set aside. Place a large skillet over medium-low heat and add 1 tablespoon unsalted butter into the pan.  When the butter melts, add the diced mushrooms into the pan. Do not drain the pasta, add the pasta directly into the pan. In the same pan add 1/4 cup of pesto, 1/2 cup pasta water and mix together. You may add more pesto to the pasta. If the pasta gets too thick, add more pasta water.

Once the water boils add 1/4 cup of salt into the water because the salted water will add flavor to the pasta. Cook pasta for 8 minutes. Do not cook the pasta according to the package because the pasta will continue to cook in the pesto sauce.

While the pasta cooks, dice the mushrooms, set aside. Place a large skillet over medium-low heat and add 1 tablespoon unsalted butter into the pan. When the butter melts, add the diced mushrooms into the pan. Do not drain the pasta, add the pasta directly into the pan. In the same pan add 1/4 cup of pesto, 1/2 cup pasta water and mix together. You may add more pesto to the pasta. If the pasta gets too thick, add more pasta water.

 In a rimmed baking sheet, add the additional 1/4 cup roasted pistachios and crush using the bottom of a measuring cup, mug or pan. Add half of the the crushed pistachios into the pan. Save the other half for garnish.  Serve the pasta and garnish with crushed pistachios, drizzle 1 tablespoon of olive oil over the top and drizzle of lemon juice.  Turn on the candles and enjoy.          Photos by me

In a rimmed baking sheet, add the additional 1/4 cup roasted pistachios and crush using the bottom of a measuring cup, mug or pan. Add half of the the crushed pistachios into the pan. Save the other half for garnish.

Serve the pasta and garnish with crushed pistachios, drizzle 1 tablespoon of olive oil over the top and drizzle of lemon juice.

Turn on the candles and enjoy.

Photos by me