Pistachio Pesto Penne

Pistachio Pesto Penne

Pistachio Pesto Penne

30 minutes

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Details
  • Serving Size:   4
  • Vegetarian:   True
  • Weight Watchers:   14 Points
Cuisine
  • side dish
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • ¼ cup pistachios, shelled and salted
  • ¼ cup basil
  • ¼ cup tarragon
  • 2 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • 8 ounces pasta (I used penne)
  • 1/3 cup reserved pasta water
  • 1/3 cup heavy cream
  • ½ teaspoon lemon zest
  • 1 teaspoon lemon juice
Instructions

Place pistachios, basil, tarragon, and garlic cloves in the bowl of a food processor.Pulse.Slowly pour in the olive oil while the food processor is still running.Set pesto aside.Bring a large pot of salted water to boil, and make the pasta according to the package directions.Be sure to reserve 1/3 cup of the pasta water before draining.In a large saute pan over medium-low heat, mix the pesto, reserved pasta water, heavy cream, lemon zest, and lemon juice.Once everything has been heated, add the cooked pasta to the pan and toss to coat.

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