Vibrant Pistachio Pesto Trofie with Creamy Stracciatella Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of your pistachios, lightly toast them in a dry pan over medium heat for a few minutes before blending. Watch them closely so they do not burn, as they can turn bitter very quickly. Once toasted, let them cool completely before adding them to the food processor to ensure they retain their crunch and nutty aroma throughout the blending process.

If you find that your pesto is too thick, do not reach for more olive oil immediately. Instead, add more of the starchy pasta water, one tablespoon at a time. This adds moisture and helps emulsify the sauce without adding excessive fat, keeping the dish light and ensuring the pasta remains perfectly coated with a silky, professional-looking finish that clings to every twist of the trofie.

Variations

• Lemon Zest Twist: Add the zest of one organic lemon to the pesto before blending. This provides a bright, citrusy note that cuts through the richness of the nuts and cheese perfectly.
• Spicy Pistachio Pesto: Incorporate a small pinch of red pepper flakes into the food processor when blending the pesto. This adds a subtle, warming heat that balances the nuttiness of the pistachios.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce.

Store any leftover pasta in an airtight container in the refrigerator for up to two days. Note that the stracciatella will lose its fresh, creamy texture if stored with the pasta for too long, so it is best to store the pesto-coated pasta and the cheese separately if you plan on having leftovers.

The pesto itself can be stored in a jar topped with a thin layer of olive oil for up to three days.

You can prepare the pistachio pesto up to one day in advance. Store it in an airtight container in the refrigerator, pressing a piece of plastic wrap directly onto the surface to prevent oxidation and color loss.

When ready to serve, boil your pasta fresh and then fold in the pesto as directed. This ensures that the dish tastes as fresh as possible, with the best possible color and texture for your meal.

Serving ideas

Serve this dish immediately while the pasta is steaming hot to create the intended contrast with the cold stracciatella. Portion the pasta into individual bowls, creating a small well in the center for the cheese.

Spoon a generous amount of the chilled stracciatella into the middle of each portion and finish with a sprinkle of crushed toasted pistachios for an added layer of crunch and visual appeal.

For a complete Sicilian-inspired meal, serve this pasta alongside a crisp, green salad dressed with a light lemon vinaigrette. The acidity of the lemon cuts through the richness of the pistachio and cheese perfectly.

A glass of chilled, dry white wine, such as a Grillo or a Pinot Grigio, complements the nutty notes of the pesto and the creamy texture of the stracciatella, making for a truly memorable dining experience.

Frequently asked questions

Recipe card

Vibrant Pistachio Pesto Trofie with Creamy Stracciatella

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 120 grams shelled roasted green pistachios
• 40 grams fresh sweet basil
• 60 grams Parmigiano-Reggiano
• 1 clove garlic
• 100 milliliters extra-virgin olive oil
• 2 cubes ice
• 400 grams trofie pasta
• 80 milliliters starchy pasta water
• 150 grams chilled creamy stracciatella cheese
• crushed toasted pistachios for serving

Instructions

1. Combine the roasted pistachios, fresh basil, Parmigiano-Reggiano, garlic, olive oil, and ice cubes in a food processor. Pulse the mixture until it reaches a smooth, vibrant green emulsion consistency.
2. Bring a large pot of salted water to a boil. Add the trofie pasta and cook according to the package instructions until al dente. Reserve about 80 milliliters of the starchy cooking water before draining.
3. In a large bowl, combine the cooked pasta with the pistachio pesto. Gradually add the reserved starchy water, folding everything off-heat until the sauce is velvety and coats the pasta perfectly. Plate immediately and top with the chilled stracciatella and crushed toasted pistachios.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

650

Protein

18.5 g

Carbohydrates

62 g

Fat

38 g

Fiber

4.5 g

Sugar

2.2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.