Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pasta with Fennel, Green Olive and Pistachio Pesto
With green olives and Parmesan cheese, this pesto is especially rich in umami, and the pistachios balance the saltiness with their gentle sweetness. It’s not only for pasta, though—it’s also delicious spread onto sandwiches or served as a relish with roasted vegetables or chicken. If you like, make the pesto ahead; it will keep in an airtight container in the refrigerator for up to two days.
4 to 6
Servings
35 minutes
Ingredients
-
1
pound penne OR ziti OR rigatoni pasta
-
Kosher salt and ground black pepper
Directions
-
01In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain in a colander and return to the pot.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT