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Pasta al Pistacchio Recipe | Creamy Pistachio Pasta

Pasta al Pistacchio (Sicilian Pistachio Pasta)

This creamy Sicilian pistachio pasta brings the flavors of Mount Etna straight to your kitchen. Made with chopped pistachios, cream, lemon, basil, and Parmesan, it turns simple ingredients into a rich, vibrant green sauce that feels comforting and unforgettable.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Sicilian • Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 250 –500 g Barilla pasta rigatoni, penne, or farfalle
  • Salt for pasta water
For the Pistachio Sauce
  • 100 g raw unsalted pistachio kernels
  • 1 tablespoon extra virgin olive oil
  • 20 g butter
  • 1 medium onion finely chopped
  • 2 garlic cloves grated
  • Juice of 1 lemon
  • 200 ml double cream heavy cream
  • 6 fresh basil leaves
  • 30 g grated Parmesan cheese
Optional
  • A handful of fresh rocket arugula for serving

Method
 

Prepare the Pistachios
  1. Add raw pistachios to a food processor.
  2. Pulse until chopped but not ground. You want small pieces, not a powder.
Cook the Pasta
  1. Bring a large pot of water to a boil.
  2. Salt it well — it should taste like the sea.
  3. Cook pasta one minute less than the package suggests so it stays al dente.
  4. Reserve 1 cup of pasta water before draining.
Build the Sauce Base
  1. Heat olive oil and butter in a deep skillet over medium heat.
  2. Add the chopped onion and cook until soft and translucent.
  3. Add garlic and cook for 1 minute until fragrant.
Create the Pistachio Cream
  1. Add the chopped pistachios to the skillet.
  2. Stir to coat them in the oil, butter, and aromatics.
  3. Pour in the double cream and lemon juice.
  4. Simmer gently until the sauce thickens slightly and turns pale green.
Adjust the Texture
  1. Add splashes of reserved pasta water until the sauce becomes silky.
  2. The sauce should coat the back of a spoon without being too thick.
Finish the Dish
  1. Add the cooked pasta directly into the sauce.
  2. Toss well so every piece is coated.
  3. Stir in Parmesan and fresh basil leaves.
  4. Add rocket (arugula) if you like a fresh peppery finish.
Serve
  1. Plate the pasta warm and enjoy with a chilled glass of Pinot Grigio or Vermentino.

Notes

  • If you can find Bronte pistachios, the flavor and color will be even stronger.
  • Don’t blend the pistachios too fine — keeping a bit of texture makes the sauce richer and more interesting.
  • If the sauce feels too heavy, add a squeeze more lemon or a splash of extra pasta water.
  • This pasta tastes best fresh. Reheat gently with a little cream or water to bring the sauce back to life.