Pappardelle with Pistachio Pesto

By khoglan1

Ingredients

• pesto
• 2 garlic cloves
• 3/4 c packed, chopped basil
• 1/2 c raw shelled pistachios
• 1/2 c packed, grated parmesan, plus additional for garnish
• 1 t salt
• 1/3 c olive oil
• pasta
• 8 oz pappardelle
• 8 stalks asparagus, tough stems discarded, cut into 4” pieces
• 1 c snow peas
• 1/2 c peas
• 1 T olive oil
• 1 small zucchini, cut into very thin strips, lengthwise
• 1/2 c raw shelled pistachios
• 2 t sugar
• 1/4 t salt
• 1 t honey or agave nectar

Details

Servings 4

Preparation

Step 1

In a food processor combine garlic, basil, pistachios, parmesan and salt. Turn motor on and add olive, in a stream, through the top hole. Pulse to desired consistency, scraping down the side of the bowl, as needed. Set aside.

Bring a large stockpot full of water to a boil. Add pappardelle and cook according to directions on package. With one minute left in cooking time, add asparagus, snow peas and peas. Remove from heat and drain pasta and vegetables in a colander. Return to stockpot (or serving bowl) and toss with pesto.

In a sauté pan, add olive oil and zucchini strips, over medium-high heat. Cook 4-5 minutes, stirring occasionally, until golden brown. Transfer zucchini to the stockpot with the other vegetables, and reduce heat to medium-low. Add pistachios, sugar, salt and honey. Cook 30 seconds, stirring, until pistachios are well coated. Remove pan from heat.

Divide pasta and vegetables among 4 plates. Top with candied pistachios and grated parmesan, if desired.