Perfect, authentic Italian pasta in under 30 minutes? You bet! Fresh flavors, simple ingredients, and pure Italian comfort food goodness. This dish combines the nutty richness of pistachios with the tangy sweetness of dried tomatoes, balanced by the aromatic freshness of basil and the creamy depth of Parmigiano Reggiano. The pasta is coated in a luscious pesto, made even silkier with reserved pasta water, and topped with crunchy pistachio grains and freshly grated Parmesan for...
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Cook macaroni according to package instructions. Reserve some pasta water for later.
Chop pistachios into a grainy texture or process them in a food processor. Set aside some grains for topping.
Blend dried tomatoes, Parmigiano Reggiano, basil, olive oil, and the remaining pistachios in a food processor until a thick mixture forms.
Mix the cooked macaroni with the pesto in a container. Gradually add reserved pasta water and stir until the sauce reaches a creamy consistency.
Top the pasta with shredded pistachios, freshly grated Parmesan, and black pepper.
Reserve pasta water to adjust the creaminess of the pesto sauce.
Use high-quality dried tomatoes preserved in olive oil for the best flavor.
Fresh basil is key to achieving authentic Italian flavors—don’t skip it!
Can I use a different type of pasta?
Yes, you can substitute macaroni with any short pasta like penne or fusilli.
Can I make the pesto ahead of time?
Yes, you can prepare the pesto in advance and store it in an airtight container in the fridge for up to 3 days.
What can I use instead of pistachios?
You can substitute pistachios with almonds or walnuts, though the flavor will differ slightly.
How do I store leftovers?
Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water to restore creaminess.
Can I make this recipe vegan?
Yes, replace Parmigiano Reggiano with a vegan cheese alternative or nutritional yeast.
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