Buttered Pasta With The Essence Of Pistachio



Roasted Veggie Pasta with Parsley and Pistachio Pesto

Oct 8, 2015
Roasted Veggie Pasta with Parsley & Pistachio Pesto
Parsley In My Teeth

Amy Pruess is a recipe-developer and the author of the blogParsley in My Teeth.Follow her onFacebook and Pinterest. 

I've been trying to be conscious about food waste, considering most Americans throw out 25% of the food they buy. Not a good statistic. A few days ago, I asked my husband to pick up some parsley at the store. When I checked the fridge a couple of days later, I didn't see any parsley in the spot where we normally keep it, so I picked up some more on my own. This morning, I found the parsley my husband bought (in the fruit drawer, of all places), and it was looking pretty ragged. But I was determined not to waste it, so I decided to turn it into pesto. I'm so glad I did. This stuff tastes just as good—no, better—than it looks. Note: Feel free to use all pine nuts or all pistachios instead of a 50/50 split.

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Serves6

Pasta
1 pt cherry tomatoes, halved lengthwise
10 oz cremini mushrooms, sliced
3 tsp extra virgin olive oil
½ tsp salt
1 lb pasta (I used Trader Joe's Brown Rice/Quinoa pasta)

Pesto
3 c roughly chopped parsley (about 2 bunches)
1 c finely grated Parmesan
½ c pistachios
½ c pine nuts
½ c extra virgin olive oil
¼ c fresh lemon juice
½ tsp salt

1.Heat oven to 400°F.
2.Place tomatoes in small bowl. Drizzle with 1 tsp of the oil, ¼ tsp of the salt, and a black pepper to taste. Mix thoroughly until evenly distributed. Place in single layer on baking sheet lined with parchment.
3.Place mushrooms in small bowl. Drizzle with remaining 2 tsp oil, 1/4 tsp salt, and black pepper to taste. Mix thoroughly until evenly distributed. Place mushrooms in single layer on separate baking sheet lined with parchment. Transfer both baking sheets to oven and cook 30 minutes.
4.Cook pasta according to package instructions. Drain, reserving about 1 cup of cooking liquid. 
5. Return pasta to pot and lightly drizzle with oil and 1 to 2 Tbsp of reserved cooking liquid. Mix well to prevent pasta from sticking together.
6. Place all pesto ingredients in food processor and blend until smooth.
7.Add pesto, tomatoes, and mushrooms and mix until well combined. Serve immediately.






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Date: 07.12.2018, 18:05 / Views: 74193