Categories: Pasta
Ingredients
- 8 oz uncooked fusilli pasta
- 2 cups fresh basil leaves
- 1/4 cup shelled, roasted pistachios, divided
- 1 1/2 Tbsp extravirgin olive oil
- 1/2 tsp salt
- 2 garlic cloves, coarsely chopped
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 cup grape tomatoes, halved
- Lemon wedges (optional)
Directions
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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.
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Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scraping sides. Transfer basil mixture to a large bowl; stir cheese and reserved 1/4 cup pasta water into basil mixture. Add pasta and tomatoes to basil mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon pistachios. Serve with lemon wedges, if desired.