Thursday, May 31, 2012
Pistachio Pesto Penne
I owe pasta an apology. I’ve abandoned it for a bit. I didn’t hate it! But somewhere along the way, I just lost my desire for it. It would sit there in their boxes on the shelf in the cupboard. Just waiting. And waiting. Not being opened. Just sitting there in their place in the pantry. But one day recently, I realized I missed it. And now I can’t get enough. I’m so sorry to have abandoned you dear pasta. Please forgive me. I have no idea what I was even eating all those weeks – rice, perhaps? I promise to never leave you like that again. You come in a myriad of shapes and sizes, and go so well with all types of concoctions – tomato sauce, meatballs, cream sauces, olive oil…and pesto. After trying you with this creamy pistachio pesto, I don’t know how I ever could have abandoned you! Plus, who can turn down an opportunity for alliteration?
¼ cup pistachios, shelled and salted
¼ cup basil
¼ cup tarragon
2 garlic cloves
3 tablespoons extra virgin olive oil
8 ounces pasta (I used penne)
1/3 cup reserved pasta water
1/3 cup heavy cream
½ teaspoon lemon zest
1 teaspoon lemon juice
To make the pesto: Place pistachios, basil, tarragon, and garlic cloves in the bowl of a food processor. Pulse. Slowly pour in the olive oil while the food processor is still running. Set aside.
Bring a large pot of salted water to boil, and make the pasta according to the package directions. Be sure to reserve 1/3 cup of the pasta water before draining.
In a large sauté pan over medium-low heat, mix the pesto, reserved pasta water, heavy cream, lemon zest, and lemon juice. Once everything has been heated, add the cooked pasta to the pan and toss to coat.