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Fettuccine with Pistachio Pesto

Recipe adapted from La Cucina Italiana (2015)
Cuisine Italian
Servings 2


  • ΒΌ cup ground pistachio
  • 4 tbsp olive oil
  • 1 oz orange juice, fresh squeeze
  • salt, pepper
  • 2 tbsp Parmigiano-Reggiano, grated


  • Cook fettuccine (or other pasta) in boiling water.
  • In a small blender/food processor add ground pistachio, orange juice, salt and pepper. Blend.
  • Add Parmigiano-Reggiano, and blend again until you get a "creamy" consistency. Set aside.
  • Drain pasta and toss into a bowl with the Pistachio Pesto "cream". Mix for 2 minutes and serve immediately.
    Note: If pasta feels dry, add a bit of water to soften the texture.
  • Serve immediately, topped with more ground pistachio.