Creamy Pistachio Pesto Pasta: A Unique Culinary Delight

Ingredients

• 2 cups fresh basil leaves
• 1 cups shelled unsalted pistachios
• 2 cloves garlic, minced
• 0.5 cups grated Parmesan cheese
• 0.5 cups extra virgin olive oil
• 1 cups heavy cream
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 12 oz pasta (fusilli, linguine, or your choice)
• 1 tbsp lemon juice
• 1 tbsp zest of lemon
• 1 Prise fresh basil leaves for garnish
• 1 Prise crushed pistachios for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
2. Make the Pistachio Pesto: In a food processor, combine the basil leaves, pistachios, minced garlic, and Parmesan cheese. Pulse until finely chopped.
3. Add the Oil: With the food processor running, slowly pour in the olive oil until the mixture is smooth and creamy. Scrape down the sides as needed.
4. Incorporate Cream: Add the heavy cream, lemon zest, lemon juice, salt, and pepper to the pesto. Pulse until everything is well combined and creamy. Adjust the seasoning if necessary.
5. Combine Pasta and Pesto: In a large mixing bowl or back in the pasta pot, combine the cooked pasta with the creamy pistachio pesto. If the sauce is too thick, gradually stir in reserved pasta water until you reach the desired consistency.
6. Serve: Plate the pasta and garnish with fresh basil leaves and a sprinkle of crushed pistachios for added texture and flavor.
7. Enjoy: Serve immediately while hot, and enjoy your deliciously unique Creamy Pistachio Pesto Pasta!