Pistachio Fettuccine
This one keeps coming back into our rotation and honestly we're not mad about it. A vibrant pistachio pesto made with artichokes and green olives tossed through silky fettuccine; it's the kind of pasta that feels dead fancy but comes together without much fuss. The pistachios give it this rich, slightly sweet nuttiness that works so well with the briny olives and a proper hit of lemon. We love this one for a midweek dinner when you want something that feels a bit special without spending hours in the kitchen. Trust us, once you've made pistachio pesto you'll wonder why you ever bothered with any other kind.
Before You Start
- Food processor
- Saucepan
- Large serving dish
Ingredients
- 100g pistachios
- 1 lemon
- 1 bunch of basil
- 80g green olives
- 80g artichokes
- olive oil - to combine
- Salt and pepper
- 400g fettuccine pasta
- fresh basil leaves
- Pinch of pistachios - chopped
Method
For the pesto
- Place the pistachios, basil, artichokes and green olives into a food processor and blitz until it's all broken down into small chunks
- Juice the lemon and add to the pesto along with a generous helping of salt and pepper
- Then, switch the blender back on and as it's mixing slowly add the olive oil until it all binds together into a thick paste
For the pasta
- Bring a saucepan of water to the boil and cook your fettuccine pasta for 2 - 3 minutes
- Strain the pasta then stir in your pesto, saving a little to top the pasta with later
Time to serve
- Tip the pasta into a large serving dish and garnish with basil leaves, a dollop of pesto and a few chopped pistachios
Tips & Variations
- Toast your pistachios: Give them two or three minutes in a dry pan before blending. It brings out a deeper, nuttier flavour and honestly makes a noticeable difference.
- Save your pasta water: Before you drain the fettuccine, scoop out a mug of the starchy cooking water. Stir a splash into the pesto when you toss it through the pasta and it helps everything loosen up and coat beautifully.
- Make extra pesto: This pesto keeps really well in the fridge for up to four days with a thin layer of olive oil on top. We always make a double batch and use the rest on toast, in sandwiches, or stirred through grains.
Why This Works
The trick here is blending the pistachios with the artichokes and olives before you add the olive oil. Getting everything broken down into small chunks first means when you drizzle the oil in slowly, it all comes together into this gorgeous thick paste that actually clings to the pasta instead of sliding off. That lemon juice at the end is non-negotiable too; it lifts the whole thing and stops it from feeling heavy.