Fusilli al Pistacchio with Sicilian Pistachio Pesto

Why You’ll Love This Recipe

• Vibrant Sicilian flavors: toasty pistachios, fragrant basil, and bright lemon.
• Weeknight-friendly: ready in under 30 minutes with simple technique.
• Luxuriously creamy without cream, thanks to starchy pasta water.
• Beautifully green and dinner-party worthy, yet easy for home cooks.

Grocery List

• Produce: Fresh basil, 1 lemon, 1 small garlic clove
• Dairy: Parmigiano-Reggiano
• Pantry: Fusilli, shelled unsalted pistachios, extra-virgin olive oil, kosher salt, black pepper

Full Ingredients

For the Pasta

• 12 oz (340 g) fusilli
• 4 quarts (3.8 L) water
• 2 tbsp kosher salt (for the pasta water)

For the Sicilian Pistachio Pesto

• 1 cup (130 g) shelled unsalted pistachios, lightly toasted
• 2 cups (30 g) fresh basil leaves, lightly packed
• 3 oz (85 g) Parmigiano-Reggiano, finely grated, plus extra for serving
• 1 small garlic clove, smashed
• Finely grated zest of 1 lemon, plus 2 tsp fresh lemon juice
• 1/2 cup (120 ml) extra-virgin olive oil
• 3/4 tsp kosher salt, or to taste
• Freshly ground black pepper, to taste

For Serving

• Reserved chopped pistachios (about 2 tbsp)
• Extra basil (sliced into thin ribbons)
• Extra-virgin olive oil, for drizzling
• Additional lemon zest (optional)

Step-by-Step Instructions

Step 1: Toast the pistachios

Preheat the oven to 325°F (165°C). Spread pistachios on a small baking sheet and toast until fragrant and lightly golden, 8–10 minutes. Cool completely so they grind cleanly. Alternative: toast in a dry skillet over medium heat, stirring, 4–5 minutes.

Step 2: Boil the pasta

Bring 4 quarts (3.8 L) water to a rolling boil. Add 2 tablespoons kosher salt, then the fusilli. Cook until 1–2 minutes shy of package time (al dente). Before draining, scoop out and reserve 1 1/2 cups hot, starchy pasta water. Drain pasta.

Step 3: Build the pesto base

In a food processor, add the cooled pistachios (reserve 2 tablespoons for garnish), garlic, lemon zest, and 3/4 teaspoon kosher salt. Pulse until the nuts are coarsely chopped—think fine gravel, not dust. Add the basil and pulse several times to wilt and incorporate without fully pureeing the leaves.

Step 4: Emulsify with oil and cheese

With the machine running, stream in the olive oil until the mixture looks glossy and cohesive. Add the grated Parmigiano and pulse just to combine. The pesto will be thick at this point.

Step 5: Loosen with pasta water

Add 2–4 tablespoons of the hot reserved pasta water to the processor and pulse until the pesto turns creamy and spoonable. It should fall off a spoon in a thick ribbon. Adjust with a little more water if needed. Taste and season with black pepper.

Step 6: Coat the pasta and finish with lemon

Transfer the pesto to a large skillet or wide pot over low heat. Add 1/2 cup of the reserved pasta water and whisk to create a loose sauce. Add the drained fusilli and toss vigorously, adding more pasta water a few tablespoons at a time until the sauce is silky and clings to the spirals. Turn off the heat and stir in 2 teaspoons lemon juice. Taste and season with salt and pepper as needed.

Step 7: Plate and garnish

Twirl portions into warm bowls. Top with the reserved chopped pistachios, basil ribbons, extra Parmigiano, a light drizzle of olive oil, and a whisper of fresh lemon zest if you like. Serve immediately.

Pro Tips

• Use raw, unsalted pistachios for the brightest green color and clean flavor—avoid dyed nuts.
• Reserve pasta water before draining; its starch is key to a glossy, cream-like emulsion.
• Pulse the pesto rather than blending continuously to keep a delicate, slightly textured sauce.
• Season in layers: a pinch of salt in the pesto plus well-salted pasta water yields balanced flavor.
• Keep heat low when tossing the pasta to prevent the cheese from clumping or breaking the emulsion.

Variations

• Creamier style: Add 1/4 cup (60 g) whole-milk ricotta to the pesto for extra plushness.
• Herb twist: Swap half the basil for fresh mint or parsley for a different Sicilian accent.
• Spicy kick: Add a pinch of red pepper flakes when tossing the pasta.

Storage & Make-Ahead

Pesto can be made up to 3 days ahead: refrigerate in an airtight container with a thin layer of olive oil on top to prevent browning. Or freeze up to 1 month (omit the lemon juice until serving). Cooked, sauced pasta is best enjoyed immediately but will keep 2 days refrigerated; rewarm gently with a splash of water over low heat and add a squeeze of lemon to refresh.

Nutrition (per serving)

Approx. 820 calories; 48 g fat; 70 g carbohydrates; 6 g fiber; 24 g protein; 680 mg sodium. Values are estimates and will vary with brands and salt levels.