Sicilian Spaghetti with Pistachio Pesto

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.

2. 2

   While the pasta is cooking, place the shelled pistachios, garlic clove, fresh basil, and grated Parmesan cheese in a food processor.

3. 3

   Pulse the ingredients until finely chopped. With the processor running, slowly drizzle in the olive oil until a smooth pesto forms. Season with salt and black pepper to taste.

4. 4

   Reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti.

5. 5

   Return the drained spaghetti to the pot. Add the pistachio pesto and a splash of reserved pasta water. Toss well to coat the pasta evenly, adding more water if needed to achieve a creamy consistency.

6. 6

   Serve immediately, garnished with extra Parmesan and basil if desired.