This vibrant twist on the classic pesto features the invigorating flavors of fresh mint, toasted pistachios and zesty lemon, creating a light and flavorful sauce that’s both satisfying and nourishing. The secret to the velvety texture of this pesto lies in the clever use of olive oil and starchy pasta water, creating a luscious, creamy consistency without the need for cheese. The absence of cheese makes this dish a perfect option for those seeking a dairy-free and lower fat alternative. The aromatic blend of mint and the nutty crunch of pistachios add a unique depth to the sauce, elevating your pasta dish to a whole new level of deliciousness.
Servings: 4 servings
Ingredients
- 1 pound bucatini pasta or pasta of your choice
- 1 cup fresh mint leaves firmly packed
- 1/2 cup unsalted pistachios lightly toasted (optional)
- 2 teaspoons fresh lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup roasted red bell peppers cut into thin strips
Instructions
- Cook the pasta according to the package directions. Drain the pasta and reserve about 2 cups of the pasta water. I place a measuring cup in the colander, so I won't forget to save the pasta water. Place the drained pasta in a large bowl and set aside.
- While the pasta is cooking make the pesto. Combine the mint, pistachios, lemon zest and lemon juice, in the bowl of a food processor. Pulse until the pesto comes together, scraping down the bowl as necessary. With the motor running, drizzle the olive oil through the feed tube in a slow and steady stream. Scrape down the bowl and pulse again to combine. Season with salt and pepper and stir to combine.
- Toss the pesto with the pasta and the roasted red peppers. Add the reserved pasta water as little bit at a time, to make the pesto creamy. Adjust the seasonings to taste and serve.
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