Fettucine with Broccolini and Pistachio Pesto

For those no time, big hunger nights, pasta is an easy choice. I always have a few frozen "nests" of fresh pasta saved just for those nights. Simply add whatever seasonal vegetables you have on hand and saute it in olive olive oil and garlic. I like to add a nice sprinkling of pecorino romano and if you have five extra minutes a nice pesto never hurt anyone.

Pistachio & Sun-dried Tomato Pesto
1 cup unsalted roasted shelled pistachios, I'm currently enjoying pistachios from Santa Barbara Pistachio Co
1/3 cup olive oil
1/2 cup parsley
1 garlic clove
1 teaspoon Sun-dried tomatoes (The ones that are jarred and soaked in olive oil)
1/2 cup finely shredded pecorino cheese

In a food processor, pulse the pistachios until they are coarsely chopped. Next add olive oil, parsley, tomatoes and garlic and pulse to combine. Season with salt and pepper.


  • Elly

    21 Apr 2008 05:04 am

    I love different types of pesto and very conveniently just bought a big bag of pistachios yesterday afternoon. :) Looks great!

  • Da Tin Man

    21 Apr 2008 12:04 pm

    [esto es genial] I thot that pesto was only with basil, garlic, parmesan, & olive oil.. I need to educate myself on the many diff. types of pesto.. of course.. we don’t usually cook with these items in Hawaii but we do venture into the italian foods once in a while..

  • cheff jonny

    23 Apr 2008 10:04 am

    Pesto is defined by the use of any fresh herb and nut/seed combined with oil and pureed. :)

  • Patricia Scarpin

    24 Apr 2008 08:04 am

    I’m a huge fan of pesto but have never tried it with pistachios. This looks so delicious, Julie!

  • Mr.

    25 Apr 2008 04:04 pm

    It sounds very yummy, thanks for the recipe!

  • Singing Horse

    23 May 2008 07:05 am

    [this is good] OH, this seriously looks too good to be true!  Pistachio pesto sounds wonderful.


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