Spaghetti with Sun-Dried Tomato & Pistachio Pesto

Prep Time: 
35 min prep time
Number of Servings: 
3
Recipe Source: 
From 365 by Meike Peters ($40, Prestel, 2019) , ​Image Credit: © 2019 Meike Peters

Ingredients

For the Pesto

  • 2 oz sun-dried tomatoes, preserved in salt
  • 2 oz salted pistachios, plus 1 to 2 Tbsp chopped pistachios for topping
  • 1/4 cup olive oil, plus additional for drizzling
  • 1 large clove garlic, crushed

For the Pasta

  • 7 oz dried spaghetti
  • Olive oil
  • Coarsely ground black pepper

Directions

For the Pesto

  1. Bring a small pot of water to boil and cook sun-dried tomatoes for 3 to 4 minutes or until soft.
  2. Remove tomatoes with a slotted ladle or spoon and transfer to a plate; reserve cooking water.
  3. Drain and rinse sun-dried tomatoes under cold water, dry with paper towels, and transfer to a food processor or blender. Add 4 tablespoons of the cooking water, the 2 ounces of pistachios, the olive oil, and garlic. Purée until smooth. If pesto is too dry, add more cooking water.

For the Pasta

  1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions, until al dente.
  2. Drain spaghetti, divide among plates, and drizzle with a little oil.
  3. Sprinkle with pesto, chopped pistachios, and a little pepper. Serve warm.

Notes

  • The sun-dried tomatoes are boiled first to soften them and to remove the salt.
  • Use any leftover pesto as a spread on bread.
Nutrition Info: 
Per serving: 600 Calories, 15 g Protein, 66 g Carbohydrates, 6 g Fiber, 33 g Total fat (4 g sat), 51 mg Sodium, ★★★★ Phosphorus, ★★★ Vitamin B6, ★★ Vitamin B1 (thiamine), E, Magnesium, Potassium, Vitamin B2 (riboflavin), B3 (niacin), C, K, Iron, Zinc