Ah, springtime! That glorious season where everything blooms, the air is fresh, and the sun starts to warm the earth again. One of my absolute favorites to whip up during this beautiful time is my Spring Pasta with Pesto and Pistachios. It’s like spring in a bowl! I remember one sunny afternoon having friends over, and the laughter was just as vibrant as this dish—everyone was delighting in the colorful flavors and smells wafting through my kitchen.
What I love most about this recipe is how easy it is to bring the essence of spring indoors. With fresh basil, bright sun-dried tomatoes, and a delightful crunch from the pistachios, it’s hard not to feel cheerful while preparing and sharing it. So, grab your apron, and let’s get cooking!
What’s in Spring Pasta with Pesto and Pistachios?
Pasta: I typically go for 12 oz of pappardelle or tagliatelle, as their wide ribbons hold onto the pesto beautifully. Plus, they give the dish a warm and inviting feeling!
Basil Leaves: Fresh basil is the star here—it offers that aromatic flavor that signifies springtime to me. Look for vibrant, green leaves at your local market or grocery store.
Olive Oil: A good quality olive oil (extra virgin, if possible) elevates the dish by adding richness and depth. It’s worth splurging a little on this one!
Pine Nuts or Pistachios: I sometimes use pine nuts, but I often opt for pistachios, as their unique flavor accompanies the dish perfectly. Either one brings wonderful texture and flavor to the pesto.
Grated Parmesan Cheese: This adds that salty, umami kick that perfectly complements the earthy tones of the basil and nuts. I personally love using freshly grated cheese for that extra touch.
Garlic: Because who doesn’t love the smell of garlic wafting through the kitchen? Just two cloves will do, but feel free to add more if you’re feeling adventurous!
Salt and Pepper: Just a pinch of these will help enhance the flavors in the pesto.
Sun-Dried Tomatoes: These little gems add a nice burst of sweetness and chewy texture that contrasts beautifully with the other ingredients.
Pistachios for Garnish: A sprinkle of roughly chopped pistachios not only enhances the visual appeal but also adds a delightful crunch.
Extra Grated Parmesan Cheese for Garnish: When in doubt, add more cheese! A light dusting over the top takes this dish to heavenly levels.
Is Spring Pasta with Pesto and Pistachios Good for You?
You bet it is! This pasta dish is quite nutritious, and here’s why:
Pasta: Whole grain or legume-based pasta can be a good source of fiber and protein. Just remember to watch your portions if you’re keeping an eye on carbs.
Basil: This fresh herb isn’t just aromatic; it’s loaded with antioxidants and essential oils that can have anti-inflammatory effects. Plus, it just screams freshness!
Olive Oil: Rich in monounsaturated fats, olive oil is heart-healthy and has anti-inflammatory properties too.
Pine Nuts or Pistachios: Both nuts provide healthy fats and protein, making you feel fuller for longer while also supporting heart health.
Garlic: Known for its numerous health benefits, garlic can help boost the immune system and lower blood pressure.
The only cautious note is to be mindful of the portion sizes of the nuts and the cheese if you’re watching your caloric intake, but I like to live by the mantra, “everything in moderation!”
What You’ll Need to Make Spring Pasta with Pesto and Pistachios
– 12 oz (340g) pasta (pappardelle or tagliatelle work well)
– 2 cups fresh basil leaves
– 1/2 cup olive oil
– 1/4 cup pine nuts or pistachios
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic
– Salt and pepper to taste
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup pistachios, roughly chopped (for garnish)
– Extra grated Parmesan cheese (for garnish)
This recipe serves about 4, making it perfect for a cozy dinner party or a delightful family meal!
How to Make Spring Pasta with Pesto and Pistachios?
1. Start by cooking your pasta. Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions until al dente. Don’t forget to reserve about 1 cup of that pasta water before you drain it!
2. Meanwhile, while the pasta is cooking, toss the basil leaves, olive oil, pine nuts (or pistachios), grated Parmesan, garlic, salt, and pepper into a food processor. Blend it until smooth. If the pesto is too thick, a splash of that reserved pasta water will help loosen it up to coat the pasta beautifully.
3. In a large, mixing bowl, combine your hot pasta with the vibrant green pesto. If it looks too dry, drizzle in some of that saved pasta water until everything is evenly coated.
4. Fold in the chopped sun-dried tomatoes, which add a delightful pop of flavor and color.
5. Serve warm and make it pretty! Garnish with a sprinkle of chopped pistachios and a little extra grated Parmesan cheese. Voila! You’ve just created a spring masterpiece that’s sure to impress.
Sprightly Tips and Serving Suggestions!
– Want to jazz this up further? Add in some fresh spinach or arugula right before serving for an extra nutrient boost!
– If you’re a seafood lover, shredded grilled chicken or shrimp work wonders with this dish—just toss them in during the mixing step.
– This pasta also tastes fantastic served cold as a pasta salad—perfect for picnics or potlucks!
– Don’t be shy with the nuts; they really add that lovely crunch.
I can’t tell you how much joy this Spring Pasta with Pesto and Pistachios brings into my kitchen and on my table. I hope you give it a shot and enjoy every colorful, flavorful bite. If you do make it, I’d love to hear how it turned out for you. Happy cooking!
