Pasta with Pistachio Pesto and Salmon

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Pasta with Pistachio Pesto and Salmon
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it de fr es br
  • Lactose Free
  • Difficulty: Easy
  • Prep time: 25 min
  • Cook time: 15 min
  • Serving: 4
  • Cost: Average

PRESENTATION

Pasta with pistachio pesto and salmon is like taking a fresh, modern twist on Italian pasta night. Forget the usual stuff. Really, just move on from basil and pine nut pesto—this dish has a creamy, velvety pistachio pesto that brings in a nutty, almost sweet flavor, kinda like Sicilian desserts. And here's the thing, it’s not just for show; it really points out a rich, salty vibe from the pistachios, pairing beautifully with the tender sautéed salmon. Italians love keeping things simple. And delicious. This recipe nails that vibe, making it feel both special and easy to prep. The pasta with pistachio pesto and salmon fits right in with those seafood pasta dishes you find along the coast, offering a little extra pop from the pesto. It's perfect with a glass of chilled white wine on a weeknight—really can't go wrong.

And listen, for those who like to mix things up, try adding roasted veggies or swapping the salmon for shrimp. The beauty of this salmon pasta recipe lies in how the pistachio pesto pasta remains super creamy and moist, coating every strand with flavor. The homemade pesto is so, so simple and will have everyone coming back for more. Honestly, Italian kitchens have always embraced regional ingredients, so it's no surprise that pistachios—big in Sicily—take the spotlight here. This dish perfectly balances fresh, herby notes with the golden, slightly crispy salmon, finished with a touch of lemon to brighten things up. If you're looking for healthy pasta recipes or quick dinner ideas that don't compromise on flavor, this is a really excellent choice. It’s easy to see why this pasta has become a favorite for those who want to keep dinner interesting without too much fuss. Whether you’re entertaining guests or enjoying a quiet meal at home, this dish offers a delicious and satisfying experience that captures the heart of Italian cuisine while adding a contemporary twist.

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INGREDIENTS

Spaghetti 11.3 oz (320 g)
Salmon 0.7 lb (300 g)
Lemon peel 1
For the pistachio pesto
Unsalted pistachios 1 ¼ cup (150 g)
Grana Padano PDO cheese 1 oz (26 g) - (to grate)
Lemon peel ½
Garlic ½ clove
Extra virgin olive oil 5 tbsp (75 g)
Water 5 tbsp (75 g)
Basil 5 leaves
Fine salt to taste
Black pepper to taste
Lemon juice 2 ¾ tbsp (40 g)
Preparation

How to prepare Pasta with Pistachio Pesto and Salmon

To make the pasta with pistachio pesto and salmon, start with the pistachio pesto: place a pot full of water on the stove, bring it to a boil, then pour in the shelled pistachios 1, cook for 1 minute or just long enough to soften the skin, then drain the pistachios onto a kitchen towel and keep them warm; this will make it easier to remove the skin, simply by rubbing them 2. Transfer the pistachios to a blender, add the olive oil, grated Grana Padano DOP cheese, basil leaves, half a clove of garlic, and the grated zest of half a lemon. Pulse the blades for a few moments, then add the water, salt, pepper, and pulse the blender again. 

Blend the mixture until you achieve a smooth cream 4. Cut the salmon into cubes 5, heat a splash of extra virgin olive oil in a pan 6. 

Add the salmon 7, sear, salt, and set aside 9. 

Cook the spaghetti in plenty of salted water 10. Dilute the pesto with lemon juice and a couple of ladles of cooking water 11, or as much as needed to make it creamy 11. Drain the pasta into the pan where the salmon was cooked 12.

 

With the heat off, add the pesto 13, stir, and finally add the salmon 14, and gently toss the pasta to avoid breaking it 15. 

Plate and season with lemon zest 16 and pepper 17. The pasta with pistachio pesto and salmon is ready to be enjoyed 18.

Storage

The pistachio pesto can be prepared in advance and stored in the refrigerator for 4-5 days. It can also be frozen. The pasta can be stored in the refrigerator in an airtight container for up to 2 days.

Tip

In the pesto, you can omit the garlic for a more delicate flavor.

The pistachios can be blended with the skin on, but the final consistency will be different, more grainy.

It is important to peel the pistachios by rubbing vigorously when they are still warm, to facilitate the removal of the skin.

For an even more citrusy flavor, you can substitute lemon juice and zest with orange, or use both.

For the translation of some texts, artificial intelligence tools may have been used.
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