Orecchiette With Basil and Pistachio Pesto and Green and Yellow Beans
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups, tightly packed, basil leaves (2 ounces)
- 2heaped tablespoons unsalted pistachios (1 ounce)
- Salt to taste
- ⅓cup extra virgin olive oil
- 2garlic cloves, peeled, halved, green shoots removed if present
- 2ounces freshly grated Parmesan (½ cup)
- Freshly ground pepper
- 1pound orecchiette
- 1pound mixed green and yellow beans, trimmed and cut in ¾-inch lengths (you can use all green beans if yellow beans are unavailable)
- Pasta water (about ¼ cup)
For the Pesto
For the Pasta
Nutritional analysis per serving (6 servings)
506 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 18 grams protein; 455 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Begin heating a large pot of water for the pasta. Meanwhile grind the basil leaves and pistachios in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth.
- Step 2
Mash the garlic in a mortar and pestle or through a garlic press and add to the basil mixture. Blend together. Add the cheese and blend together. Taste, adjust salt and add pepper. Transfer to a large pasta bowl.
- Step 3
When the water comes to a boil, salt generously and add the orecchiette. Set the timer for 10 minutes, and after 5 minutes add the green beans. Boil the orecchiette and beans until the pasta is cooked al dente, another 5 to 6 minutes. Remove ½ cup of the cooking water from the pot and add 2 to 4 tablespoons to the pesto. Stir with a fork or a whisk until the pesto is smooth (add more water if desired). Drain the pasta and beans, toss with the pesto and serve.
- Advance preparation: The pesto can be made ahead through step 1 and kept in the refrigerator for a couple of days or frozen for a couple of weeks.
Private Notes
Comments
Prepared this dish twice; the first time following the recipe to the letter and it turned out good, but for my taste a bit bland. The second time I made the dish I followed the recipe again, but added small pieces of prosciutto to the pesto mix, after blending in the cheese.
My teens liked. Easily made vegan. Doubled the garlic and used 20 oz of beans. Drizzle with olive oil 1-2 tbsp at the end.
I took some inspiration from other pistachio pestos online. Increased pistachios to 8T (4oz), added 1/4C Heavy Cream, 2 T lemon juice, 1tsp salt. Served with shrimp.
Really good, everyone loved it! Next time I’d add some lemon zest and Aleppo peppers to give it some extra zing!
Delicious and comes together super quick. I followed the other comments and added the zest of one lemon to the pesto. Definitely would not make without the zest. I didn’t have orrechiette so I substituted gigli and think the shape might be more suitable to this dish than orrechiette.
As others have said, a little bland if made as written. Lemon or prosciutto next time.