dileenthompson 
This recipe features a vibrant, nutty pesto made with pistachios and fresh herbs. Tossed with hot fusilli and thinly sliced radicchio, the heat of the pasta slightly wilts the bitter lettuce, creating a perfect counterpoint to the rich, creamy sauce.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Pistachio Pesto:
- 1 cup shelled, unsalted pistachios
- 2 cups fresh basil leaves, packed
- ½ cup fresh mint leaves, packed
- ½ cup grated Pecorino Romano cheese, plus more for serving
- 1 small garlic clove
- ½ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Pasta:
- 12 oz (340g) fusilli pasta
- 1 small head radicchio (about ½ lb), cored and thinly sliced
- ½ cup reserved pasta water
Instructions
- Toast the Pistachios: In a dry skillet over medium heat, toast the pistachios for 3-5 minutes, shaking the pan often, until fragrant and lightly golden. Be careful not to burn them. Set aside to cool slightly.
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the fusilli and cook until al dente according to package directions. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta.
- Make the Pesto: In a food processor, combine the toasted pistachios, basil, mint, Pecorino Romano, and garlic. Pulse until finely chopped. With the processor running, slowly stream in the olive oil until a coarse paste forms. Transfer to a bowl and stir in the lemon juice, salt, and pepper.
- Combine Pasta and Pesto: Return the hot, drained pasta to the pot. Immediately add the sliced radicchio and the pistachio pesto. Toss vigorously to combine. The heat from the pasta will wilt the radicchio slightly.
- Loosen the Sauce: Add splashes of the reserved pasta water, a few tablespoons at a time, and continue tossing until the pesto forms a silky sauce that coats every piece of fusilli.
- Serve: Divide among bowls and serve immediately, topped with an extra sprinkle of grated Pecorino Romano and a few crushed pistachios, if desired.
Key Flavors & Notes
- Nutty, Herby Pesto: Pistachios create a uniquely sweet and rich base, while the mint adds a bright, cooling layer that complements the basil.
- Pleasantly Bitter Radicchio: The slight wilting of the radicchio tames its sharp bitterness, turning it into a tender, complex element that cuts through the pesto’s richness.
- Bright and Salty: Lemon juice and Pecorino Romano provide the essential tang and saltiness to balance the fat and nuts.
- Pro-Tip: Toasting the pistachios is a crucial step that deepens their flavor significantly. For the best texture, avoid over-processing the pesto; a slightly coarse consistency is desirable.
- Variation: For a creamier sauce, stir in a tablespoon of mascarpone cheese along with the pasta water. If radicchio is too bitter for your taste, substitute with arugula, which will also wilt beautifully.
