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Top down view of pesto pasta with pistachio
Anneke Silva

Pasta with Pistachio and Kale Pesto

4.72 from 7 votes
This Pasta with Pistachio and Kale Pesto is a twist on the classic. I used kale for some added nutrients and a different flavour profile. I also substituted the pine nuts for pistachios. Although using pistachios is not entirely traditional, I promise you that it's delicious. Their toasted nuttiness compliments the creaminess of the grated parmesan and crumbled feta, the brightness of the kale and basil, and the acidity of the lemon, while a good quality olive oil ties it all together. From stove to table in twenty minutes, this Pasta with Pistachio and Kale Pesto is as quick as it is delicious.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 people
Course: dinner, Lunch
Cuisine: American, Italian
Calories: 731
Ingredients Equipment Method

Ingredients
  

Pesto
  • 2/3 cup Unsalted pistachios
  • 4 cups Kale stems removed
  • 1/2 cup Fresh basil
  • 3 cloves Garlic
  • 1/4 tsp Kosher salt
  • 1/2 cup Pecorino
  • 3 tbsp Feta crumbled
  • 1/2 cup Extra virgin olive oil
  • 1 Lemon juiced
Sausage
  • 2 Spicey Italian sausages
  • 3 Sundried tomatoes packed in oil
Pasta with Pistachio and Kale Pesto
  • 1 box Spaghetti (~500g)
  • 1/2 cup Reserved pasta water

Equipment

  • Pan
  • Wooden spoon
  • Kitchen knife
  • Pot
  • Food Processor
  • Cutting Board

Method
 

Sausage
  1. Heat the oil and cook the sausage for 10 minutes on medium heat.
    Heat the oil and cook the sausage for 10 minutes on medium heat.
  2. Dice the sundried tomatoes and add them to the sausage. Cook for an additional 5 minutes then set aside.
    Dice the sundried tomatoes and add them to the sausage. Cook for an additional 5 minutes then set aside.
Pesto
  1. While the sausage is cooking, toast the pistachios on medium heat.
    While the sausage is cooking, toast the pistachios on medium heat.
  2. Place them in the food processor and pulse until they are finely ground.
    Place them in the food processor and pulse until they are finely ground.
  3. Add the kale, basil, and garlic to the food processor and pulse until minced.
    Add the parmesan, sundried tomatoes, garlic, and salt and pulse to combine.
  4. Add the grated pecorino, crumbled feta, and salt to the food processor and pulse to combine.
    Add the grated pecorino, crumbled feta, and salt to the food processor and pulse to combine.
  5. Slowly stream the olive oil and lemon juice into the food processor while pulsing to combine.
    Slowly stream the olive oil into the food processor while pulsing to combine
Pasta with Pistachio and Kale Pesto
  1. Cook the pasta until al dente in a large pot of water, then drain and reserve 1/2 cup of pasta water.
    Cook the pasta until al dente in a large pot of water, then drain and reserve 1/2 cup of pasta water.
  2. Add the sausage, finished pesto, and reserved pasta water and mix.
    Add the sausage, finished pesto, and reserved pasta water and mix.