Spaghetti with Toasted Pistachio Pesto | California Pistachios | Sanjeev Kapoor Khazana

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Put the basil leaves in a blender jar. Add garlic, parmesan cheese powder, California Pistachios, salt and drizzle 5 tbsps olive oil and blend to a coarse paste.

Bring sufficient water to a boil. Add salt and remaining olive oil. Add the spaghetti and cook for 8-10 minutes.

Add the pistachio pesto in another pan. Add the cooked spaghetti and toss till well coated with the pesto. Add ½ cup pasta water and lightly toss.

Place the pan on medium heat. Add cherry tomatoes and crushed black peppercorns and gently toss again.

Twirl the spaghetti with a tong and place it on a serving plate. Garnish with parmesan cheese powder and basil sprig. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens