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.
Fresh herbs and nuts brighten a trio of Sicilian pastas that are ready in minutes
Pasta with Pistachios, Tomatoes and Mint
This recipe is free for a limited time. Start your 14-day free trial to access every Milk Street recipe. Learn More.
Sicily is known for its pistachios, so it’s no surprise that the colorful, subtly sweet nuts feature heavily in the region's desserts and savory dishes. This recipe is our take on a pistachio- and tomato-dressed pasta that we tasted in Siracusa. With lemon zest and mint as accent ingredients, the flavors are fresh and bright. Just about any variety of pasta worked well, but we particularly liked long strands, such as linguine and spaghetti.
12 ounces pasta (see note)
Kosher salt and ground black pepper
1/4 cup extra-virgin olive oil, plus more to serve
1 pint cherry tomatoes, halved
1/2 cup shelled roasted pistachios, finely chopped
1 tablespoon grated lemon zest
2 tablespoons roughly chopped fresh mint
Grated Parmesan or pecorino Romano cheese, to serve
Ingredients
-
12
ounces pasta (see note)
-
Kosher salt and ground black pepper
-
¼
cup extra-virgin olive oil, plus more to serve
-
1
pint cherry tomatoes, halved
-
½
cup shelled roasted pistachios, finely chopped
-
1
tablespoon grated lemon zest
-
2
tablespoons roughly chopped fresh mint
-
Grated Parmesan or pecorino Romano cheese, to serve
Directions
-
01In a large pot, bring 4 quarts water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain the pasta.See Demo
-
02In a 12-inch skillet over medium, combine the oil and tomatoes. Cook, stirring only once or twice, until the tomatoes have softened and the oil has taken on a reddish hue, 4 to 6 minutes. Stir in half the pistachios, 1½ cups of the reserved cooking water, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly reduced and the tomatoes are completely softened, about 2 minutes.See Demo
-
03Add the pasta and lemon zest, then cook, stirring frequently, until the pasta is al dente and has absorbed most of the liquid but is still quite saucy, 2 to 4 minutes. Off heat, stir in the mint, then taste and season with salt and pepper. If the pasta is dry, add more cooking water, 1 tablespoon at a time. Transfer to a serving bowl, then sprinkle with the remaining pistachios and drizzle with additional oil. Serve with cheese.See Demo
Tip: Don't use raw pistachios; opt for roasted, as they don't require toasting before chopping. Either salted or unsalted worked well.
In the store
More
Mains
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
AUGUST 2020
DEBUYER NONSTICK COOKWARE
$299.85 VALUE
- Free Milk Street recipes delivered to your inbox each Monday
- Free Access to every TV and Radio recipe
You will also receive special offers from Milk Street. You can unsubscribe from receiving our emails at any time.
Entry Form
I keep seeing “[SEE NOTE]” in many recipes but where are these notes?
Hi Nancy,
The notes are found in the recipe description. In this case, for the pasta, the note is, "Just about any variety of pasta worked well, but we particularly liked long strands, such as linguine and spaghetti." We hope this helps.
Best,
The Milk Street Team
I wouldn't have arrived at this combination in a million years, but I'm glad someone did - different, delicious, and weeknight-friendly. Don't be tempted to skip the lemon zest or the mint; they really tie it together.
This is one of the best pasta dishes I have ever tasted AND so easy to make. Will definitely be remaking this dish.