This pistachio pasta gives you that rich texture by relying on crushed nuts, starchy pasta water, and extra-virgin olive oil to build a silky sauce that coats every noodle. The earthy, roasted notes of the pistachios balance perfectly against the sharp, salty bite of the Parmesan cheese.
Extra-virgin olive oil is the workhorse here. It binds the pistachios into a smooth paste and brings a bright, grassy finish that cuts right through the richness of the cheese. More importantly, using olive oil helps your body actually soak up the nutrients packed inside the nuts. These healthy fats keep you feeling full and energized for hours without the heavy crash you get from a cream-based sauce.
Because this dish is loaded with wholesome carbs from the pasta, plus rich fats and protein from the nuts and cheese, it is already a complete and satisfying main meal on its own.
Ingredients
- 200 g short pasta (like rigatoni or penne)
- 100 g shelled, unsalted pistachios (or 100 g 100% pistachio paste)
- 60 ml extra-virgin olive oil, plus extra for drizzling
- 40 g grated Parmesan cheese
- 120 ml pasta water (reserved before draining)
- Salt and freshly cracked black pepper
Method
- Bring a large pot of salted water to a boil. Drop in your pasta and cook according to the package directions until firm to the bite.
- While the pasta cooks, place the pistachios (or pistachio paste), Parmesan, and 60 ml of extra-virgin olive oil in a food processor. Pulse until it forms a thick, textured paste.
- Scoop out 120 ml of the starchy pasta water right before draining the noodles.
- Transfer the drained pasta back to the warm pot. Pour in the pistachio paste and half of the reserved pasta water. Stir vigorously over low heat. The starchy water and olive oil will bind together into a silky sauce. Add more water if the sauce feels too thick.
- Divide the pasta into bowls, drizzle with a little extra-virgin olive oil for a peppery finish, and top with black pepper.
Nutritional Analysis
Total: Calories: 1959.0 kcal | Protein: 60.0 g | Fat: 115.0 g | Fiber: 16.0 g
Per Serving (2 servings): Calories: 979.5 kcal | Protein: 30.0 g | Fat: 57.5 g | Fiber: 8.0 g