Fusilli with Pistachio Pesto
Ingredients
- 2 garlic cloves, coarsely chopped
- 2 cups fresh basil leaves
- ¼ cup shelled, roasted pistachios, divided
- 1 ½ tablespoons extravirgin olive oil
- ½ teaspoon salt
- ¼ cup (1 ounce) grated fresh Parmesan cheese
- 1 cup grape tomatoes, halved
- + 2 more ingredients
-
- Lemon wedges (optional)
- 8 ounces uncooked fusilli pasta
1. Cook pasta according to the package directions, omitting salt and fat. Drain pasta through a sieve over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain. 2. Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scrapi...
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