Pistachio Pesto Pasta: the Original Sicilian Recipe

In Sicily, pistachio pesto pasta is not a gourmet dish: it is a Sunday lunch. A meal that takes 15 minutes, requires no special techniques, and has only one non-negotiable requirement — the quality of the pistachio.

Ingredients for 4 servings

• 320g pasta (preferably casarecce, busiate or penne rigate)
• 80g Organic Pistachio Pesto (60% pistachio — do not go below 40%)
• 100ml cooking water (the starch is the secret to creaminess)
• Extra virgin olive oil, a generous drizzle
• Fresh basil, 4–5 leaves
• Crushed pistachios for garnish
• Salt and black pepper to taste

Preparation: 15 minutes, zero stress

Cook the pasta in plenty of salted water. Meanwhile, in a large bowl, place the pistachio pesto and loosen it with 2–3 tablespoons of boiling cooking water. Stir until you get a smooth, fluid cream.

When the pasta is al dente — one minute before the packet suggests — drain it directly into the bowl with the pesto. The heat of the pasta and the starch from the cooking water will create a velvety sauce that clings to every piece.

Add a drizzle of extra virgin olive oil, toss vigorously, and serve with crushed pistachios and fresh basil leaves.

The secret is in the cooking water

Pistachio pesto on its own is thick and concentrated. The most common mistake is adding cream or butter — in Sicily, nobody does this. The pasta cooking water, rich in starch, is the only emulsifier you need. It creates a silky sauce without weighing the dish down and lets the pistachio flavour take centre stage.

Which pistachio pesto to use?

Not all pistachio pestos are equal. The difference lies in the percentage of pistachio and the quality of ingredients. A good pesto should have at least 40% pistachio — ours has 60%, cold-processed with Sicilian extra virgin olive oil. No colourings, no preservatives, no added flavourings.

Be wary of pestos with a bright green colour: real pistachio has a subtle green with brownish tones. Vivid green is almost always artificial colouring.

Variations to try

With prawns: Sauté 12 peeled prawns in a pan with garlic and oil for 2 minutes. Add to the pasta already dressed with the pesto. The sweetness of the prawn and the savouriness of pistachio work beautifully together.

With burrata: Serve the pistachio pesto pasta with half a burrata in the centre of the plate. At the first twist of the fork, the stracciatella blends with the pistachio cream to create something unforgettable.

Cold, in summer: Cook the pasta, cool it under running water, dress with pesto loosened with olive oil. Add halved datterini tomatoes, taggiasca olives and basil. A pasta salad that leaves its mark.

Storage

Opened pistachio pesto keeps in the fridge for 3–4 weeks. Any oil separation on the surface is normal and indicates the absence of chemical emulsifiers: simply stir before use.