Without a doubt, now is the best time to be cooking with fresh basil. Whether from your own garden or a farmer’s market, it is infinitely more flavorful than the packages available year round in the grocery store. This is one of my favorite summer season recipes, reposted from 2011 with just a few slight recipe improvements. I will bet you a margarita that you have most of the ingredients already in your refrigerator or pantry. Make it two margaritas that it will be on your table in 30 minutes.
This pasta can be a meal in itself or a side dish to grilled seafood or meat. It’s so flavorful with little bits of chopped pistachios, fresh basil, parsley and parmesan clinging to each piece of spaghetti in every bite. Recipe modifications from the original are using less pasta so there are more of the loose ingredients in each bite, less olive oil and instead adding a bit of the hot pasta cooking water back to the drained pasta. You will love that the finished pasta can sit at room temperature until you are ready to eat. As a leftover it is equally good the next day. I am known to take a fork to it right out of the container in the refrigerator.
I buy raw pistachios either in the bulk section or in packages (Trader Joe’s carries them). Unsalted is preferred to control the amount of salt when using them in a recipe, but salted can be used – just be mindful of the extra salt you add at the end.
I am often asked what is the best way to store nuts. Nuts contain a high amount of oil and when exposed to heat, light and oxygen they start to decompose and turn rancid. If you are using them within a few months of purchasing, store them in a sealed container in a dark, cool place in your pantry. If storing them longer the freezer is best. I put them in a sealed container with the date I purchased them written on the outside.
- ⅓ cup chopped green onions, white and green parts
- 1-1/2 teaspoons finely chopped garlic
- ⅓ cup extra virgin olive oil
- 8 ounces spaghetti noodles
- ¼ cup hot water from cooking pasta
- Kosher salt
- Fresh ground black pepper
- 1 cup raw pistachios, chopped
- ⅔ cup grated Parmesan cheese
- ½ cup chopped fresh basil
- ⅓ cup chopped Italian parsley
- 2 tablespoons fresh lemon juice
- Extra grated Parmesan cheese
- In a medium or large skillet over medium heat cook onions and garlic just until softened but not browned, about 2 minutes; remove from heat.
- Cook spaghetti noodles according to package directions for the amount of time. Just prior to draining, remove ¼ cup hot cooking water and set aside. Drain noodles and add to onion and garlic; evenly distributing ingredients with tongs. Season with salt and pepper.
- Add reserved hot pasta water, pistachios, Parmesan, basil, parsley and lemon juice to pasta and toss to evenly mix.
- Taste and add more salt and pepper if needed. Transfer to a platter and serve with additional parmesan cheese on the side.
I love pesto made with pistachios. Thanks for the great receipe.
– Julie
It is a “loose” unblended pesto is a good way to describe it. I hope you enjoy it Julie.
I made this last night. It was so delicious. Thanks for the recipe. I loved the brightness the lemon added.
It is great to hear from you Sherilyn – one of my loyal recipe makers! Thank you for letting me know you made it and enjoyed it.
One of my favorite pastas EVER!
I am so glad!
Fabulous pasta recipe – even when it’s 115. Enhanced with a wonderful Zinfandel is the best!!
Thank you Jackie!
Linda, I am truly excited to try this recipe!!
I am so glad to hear from you Amy! Let me know how you like it. 🙂
Always so happy to see an email from you Linda with another fabulous recipe ! Can’t wait to try this one out on the weekend !
Great to hear from you Karen. I hope all is well with your family. And that you’ve joyed this recipe!
Hi Linda,
I made some this recipe tonight and we loved it! With fresh basil and parsley from our garden and unsalted nuts in the shell from Central Market it was quite a treat. Thanks for sending it out again.
We hope you and your family are getting along okay during this awful pandemic and are staying safe.
It’s so good to hear from you Judy. And I’m so glad you made and enjoyed this recipe. Yes we are doing well. Looking forward to easier times when Covid is behind us all.
Our kitchen is being renovated so I have no stovetop. When we do, the first thing i will make is this pasta recipe, looks delicious.
Something to look forward to in your new kitchen. Thank you for commenting!