Nutrition

No nutrition information available.

Ingredients

1 eachGarlic clove, peeled
2 cupsFlat leaf parsley, packed
2 tablespoonsFresh lemon thyme leaves
2 tablespoonsFresh tarragon leaves
1 tablespoonFresh sage leaves
2 tablespoonsFresh oregano leaves
1 cupAzar® Pistachios, shelled and roasted
½ cupGrated parmesan cheese
1 pinchSalt and ground black pepper
⅔ cupOlive oil
1 poundPenne pasta
GarnishParmesan slivers
GarnishFresh basil sprigs

Procedure

Makes 4 Servings

Pesto:

  1. In a food processor add the garlic and pulse until finely chopped.
  2. Add all herbs, ¾ cup pistachio nuts, cheese, salt and pepper, and process until finely chopped.
  3. With the food processor running add the olive oil in a steady stream until the mixture becomes creamy and emulsified.

To Make One Portion:

  1. Cook the penne in boiling salted water to al dente.
  2. Immediately drain the pasta well, and combine the pesto, coating thoroughly.
  3. Serve in a bowl with the remaining pistachio nuts sprinkled on top.
  4. Garnish with the parmesan slivers and a sprig of basil.  Have extra parmesan available on the side.

Nutrition

No nutrition information available.

Penne Pasta with Pistachio Mixed Herbed Pesto

Ingredients

1 eachGarlic clove, peeled
2 cupsFlat leaf parsley, packed
2 tablespoonsFresh lemon thyme leaves
2 tablespoonsFresh tarragon leaves
1 tablespoonFresh sage leaves
2 tablespoonsFresh oregano leaves
1 cupAzar® Pistachios, shelled and roasted
½ cupGrated parmesan cheese
1 pinchSalt and ground black pepper
⅔ cupOlive oil
1 poundPenne pasta
GarnishParmesan slivers
GarnishFresh basil sprigs

Procedure

Makes 4 Servings

Pesto:

  1. In a food processor add the garlic and pulse until finely chopped.
  2. Add all herbs, ¾ cup pistachio nuts, cheese, salt and pepper, and process until finely chopped.
  3. With the food processor running add the olive oil in a steady stream until the mixture becomes creamy and emulsified.

To Make One Portion:

  1. Cook the penne in boiling salted water to al dente.
  2. Immediately drain the pasta well, and combine the pesto, coating thoroughly.
  3. Serve in a bowl with the remaining pistachio nuts sprinkled on top.
  4. Garnish with the parmesan slivers and a sprig of basil.  Have extra parmesan available on the side.

Nutrition

No nutrition information available.