Fusilli with Pistachio Pesto

Classic Italian pesto usually contains pine nuts. This adaptation substitutes pistachios for a tasty twist. The pesto mixture is a nice companion for grilled chicken or shrimp, as well. Total time: 25 minutes.

Yield: 4 servings (serving size: 1 1/4 cups pasta and 3/4 teaspoon pistachios)

Ingredients

• 8  ounces  uncooked fusilli pasta
• 2  cups  fresh basil leaves
• 1/4  cup  shelled, roasted pistachios, divided
• 1 1/2  tablespoons  extravirgin olive oil
• 1/2  teaspoon  salt
• 2  garlic cloves, coarsely chopped
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 1  cup  grape tomatoes, halved
• Lemon wedges (optional)

Preparation

1. Cook pasta according to the package directions, omitting salt and fat. Drain pasta through a sieve over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain.

2. Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scraping sides. Transfer basil mixture to a large bowl; stir cheese and reserved 1/4 cup pasta water into basil mixture. Add pasta and tomatoes to basil mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon pistachios. Serve with lemon wedges, if desired.

Nutritional Information

Calories:

334 (31% from fat)

Fat:

11.4g (sat 2.3g,mono 6.1g,poly 2.1g)

Protein:

12.3g

Carbohydrate:

47.7g

Fiber:

3.9g

Cholesterol:

4mg

Iron:

3.1mg

Sodium:

407mg

Calcium:

112mg