American Pistachio Pesto Pasta
Yield: 6 servings.
- 1 cup Packed, fresh basil leaves
- 1/3 cup Grated Parmesan cheese
- ¼ cup Shelled, roasted/salted American pistachios, coarsely chopped
- ¼ cup Olive oil
- 1 clove Garlic, peeled
- 1/8 teaspoon Cracked pepper
- 8 ounce package Enriched pasta (measured dry)
Place basil, cheese, pistachios, oil, garlic and pepper in food processor or blender; process until well-blended. Boil pasta as directed on package, drain. In a large bowl combine the pesto and pasta.