Pistachios seem to be having a moment in the spotlight recently, which is well deserved because they are a real superstar ingredient for sweet and savory dishes alike. Their distinctive flavor is welcome just about anywhere.

Pistachios are really fun to cook with, and I love to blend them into sauces, such as this Pistachio Vinaigrette and Pistachio Avocado Pesto, but this recipes features them toasted and crunchy where they can bring texture to the plate.

It is on the whole a very simple recipe, and also completely flexible. I make it with roasted tomatoes on top, but you could add mushrooms or broccoli instead. You could also add in some protein (grilled or fried halloumi would be amazing). Adding a ball of burrata to the top + drizzling with honey would quickly elevate this to a date night dinner. Keep it simple or build it up to something fabulous. The choice is all yours.

If you need any inspiration for using up your bag of pistachios, you can find all of my recipes that feature pistachios here.

What to Know About Your Ingredients

  • You want raw unsalted pistachios. I like to buy them pre-chopped because I can’t seem to chop mine into a consistent size, but that’s more of an aesthetic thing. A jumble of inconsistently chopped pistachios will still taste just fine here.
  • Lime can be swapped for lemon if you prefer, but I love how lime can add an unexpected bright twist to simple dishes (if you agree, you have to try my Lime Butter Sauce with Ravioli!)
  • How spicy this dish ends up depends on what kind of chili you use and how many. A standard red chili gives it a little kick which is just right for me. Using two will make it a bit more fiery.
  • I like to add some basil to this dish but feel free to use parsley or a mix of green herbs.
  • I love to use salty pecorino cheese in this dish, but feel free to use another Italian hard cheese or even something like manchego or a hard goat cheese if you wish. A punchy flavor is what we’re after.
  • To make this dish vegan, leave out the cheese but consider another way to add some salty umami goodness, whether it’s a vegan parmesan or something entirely different such as chopped olives.
  • I enjoy this dish with long pasta shapes like the pappardelle pictured, but you use whatever you like.

Side Dish Suggestions

This will serve 2-3 as a main meal on its own, but if you want to add anything else to the table, these would be perfect:

Pasta with Pistachio, Lime & Chili

This simple pasta is a treat for anyone who loves pistachios! The bright flavors of lime and chili, the crunch of toasted pistachio, the sweet melty roasted tomatoes and tangy pecorino cheese come together effortlessly for a quick midweek meal. It's a versatile dish that can be paired with protein as part of a larger meal or just enjoyed on its own for a simple dinner.
3 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
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Ingredients

  • extra virgin olive oil
  • 40 g (¼ cup) chopped pistachios, if you're using a cup to measure, you should measure after chopping
  • 1 red chili, finely chopped – use two chilis if you want it more spicy
  • 4 cloves garlic, crushed
  • 1 lime, zest and juice
  • 250 g (9 oz) pasta
  • 200 g (1.5 cups) cherry tomatoes, halved
  • 40 g (0.5 cup) grated pecorino cheese , feel free to use parmesan or any Italian hard cheese
  • 1 small bunch of basil, chopped

Instructions 

  • First, get the tomatoes roasting. Heat the oven to 390F / 200C / 180C Fan. Scatter them in a small baking dish or baking tray, drizzle with olive oil, add a little salt and pepper, and place in the oven for about 20 minutes until they are soft and jammy.
    Do this before you even start prepping the other ingredients because everything else can be done in the time that the tomatoes are in the oven.
    200 g cherry tomatoes
  • Toast the pistachios. Heat a cast iron or stainless steel pan to a low heat – don't add any oil. Add the pistachios and toast them (mixing regularly with a spatula) for a couple of minutes, until you can smell the toasted nutty scent. Then transfer them to a bowl and set aside.
    40 g chopped pistachios
  • Set the pasta cooking according to package instructions.
    250 g pasta
  • In a large saute pan or skillet, heat four tablespoons of olive oil over a low heat. Saute the garlic and chili until soft and fragrant then immediately remove from the heat.
    If it looks like the garlic might be close to browning, turn off the heat immediately, then add in a splash of the pasta's cooking water.
    extra virgin olive oil, 1 red chili, 4 cloves garlic
  • Add the lime zest to the pan, mix through and set aside.
    1 lime
  • When the pasta is cooked to al dente, scoop out a cup of the cooking water and then drain. Add the pasta and lime juice to the saute pan with the garlic and chili. Use tongs or two wooden spoons to toss the pasta through the pan. Slowly add in splashes of the reserved cooking water, tossing continuously, just until the pasta is loose and glossy.
    1 lime
  • Add the pistachios into the pan and toss through.
  • Serve into bowls and top with the roasted tomatoes, basil and cheese. Serve immediately.
    40 g grated pecorino cheese, 1 small bunch of basil
Calories: 633kcal, Carbohydrates: 74g, Protein: 19g, Fat: 30g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Cholesterol: 14mg, Sodium: 176mg, Potassium: 567mg, Fiber: 5g, Sugar: 6g, Vitamin A: 605IU, Vitamin C: 45mg, Calcium: 199mg, Iron: 3mg