Lemon Pistachio Pesto Pasta with Fresh Mint
Pesto is quite lovely. Along with being delicious and packed with complex flavors, the vibrant green hue ensures a pretty plate every time. This lemon pistachio pesto pasta with fresh mint is delectable. Every bite is light, bright and fresh with a rich backing sure to keep you full. The lemon is nice and tart, the pistachios bring their signature flavor to the mix and the mint adds a coolness that is so palate pleasing. You’ll soon be asking why you’ve never used mint in your pesto before.
- 1 cup fresh basil, packed
- 1 cup fresh mint, packed
- 1/3 cup arugula
- 1 cup shelled and unsalted pistachios
- 1 minced garlic clove
- Kosher salt
- Black pepper
- Juice of ½ a lemon
- ¾ cup good quality olive oil
- 1 lb. dried pasta (use any pasta you like)
- Roughly chopped pistachios
- Fresh basil and/or mint leaves
- Lemon zest
How to Make It
- Bring a pot of water to a boil.
- As the water is heating up, add the basil, mint, arugula, 1 cup of pistachios, garlic, a pinch of salt and black pepper to a food processor.
- Pulse until ingredients start to come together. Scrape the sides.
- Run the food processor on low as you deliver a steady stream of both the lemon juice and olive oil. Stop when pesto is smooth and again, scrape the sides occasionally.
- Taste and adjust seasonings as needed. Set pesto aside.
- Generously salt the water once boiling (this helps flavor the pasta) then cook pasta until al dente.
- Drain but reserve about ½ cup of pasta water.
- Spoon pesto over the pasta and toss. Use as much as you like.
- Add pasta water as needed to help the pesto bind to the pasta.
- Garnish with roughly chopped pistachios, basil and/or mint along with some lemon zest for additional flavor, texture, and color.