Tagliatelle pasta with creamy pistachio sauce, crushed nuts, and Parmesan in a rustic bowl on a dark slate surface, set with white wine and vintage silverware.
easy

Pistachio and Lemon Pasta Sauce

A bright, modern sauce featuring toasted pistachios, fresh lemon, and sharp parmesan cheese.

(0)
10m prep + 5m cook
4 servings
Italy, Modern

What You'll Need

  • 3 tbsp lemon juice
  • 2 garlic clove
  • 50g parmesan cheese
  • 60ml extra virgin olive oil
  • 0.5 tsp black pepper
  • 1 tsp kosher salt
  • 120ml pasta water
  • 10g fresh parsley(optional)
  • 150g pistachio
  • 2 tbsp lemon zest

Let's Get Cooking

  1. 1

    Toast the pistachios in a dry pan over medium heat until they become fragrant and slightly golden.

    ~3m

    Stir them constantly to prevent burning.

  2. 2

    Pulse the cooled nuts in a food processor or chop them by hand until they reach a coarse, sand-like consistency.

    ~2m

    Avoid over-processing into a paste to keep some crunch.

  3. 3

    In a large bowl, combine the ground pistachios with the lemon zest, lemon juice, minced garlic, and grated cheese.

    ~2m

    Use a microplane for the finest zest.

  4. 4

    Slowly pour in the olive oil while whisking to create a thick, chunky base.

    ~1m

    The sauce will look dry until the pasta water is added later.

  5. 5

    Toss the sauce with hot pasta and a ladle of starchy pasta water, stirring until it emulsifies into a creamy coating.

    ~2m

    The starch in the water is the secret to a smooth finish.

Goes Great With

Spaghetti

perfect

The long strands provide an ideal surface for the fine bits of nut and zest to cling to.

Casarecce

great

The curves and grooves of this shape trap the ground pistachio for more flavor in every bite.

The Story Behind the Sauce

This modern sauce combines the crunch of toasted pistachios with the sharp acidity of fresh lemon. While it does not have a centuries-old regional history, it has become a favorite in contemporary kitchens for its bright flavors and simple preparation. The sauce is built on a base of ground nuts, cheese, and olive oil, resulting in a textured coating that sticks well to various pasta shapes. The flavor is focused and clean. By using both the zest and the juice of the lemon, the sauce cuts through the richness of the toasted nuts and parmesan. It is a quick alternative to traditional pesto that relies on pantry staples and fresh citrus.