This Dandelion-Pistachio Pesto Pasta is a simple yet flavourful dish that is perfect for a quick and easy weeknight dinner. The pasta is tossed in a creamy pesto sauce made with fresh dandelion greens, spinach, lightly toasted pistachios, garlic, olive oil, and Parmigiano-Reggiano cheese. The dandelion greens’ slightly bitter and earthy taste is balanced by the rich, nutty flavour of the pistachios, making this dish both unique and delicious. Dandelion greens are a great source of vitamins and minerals; adding pistachios provides protein and healthy fats.
The trick to preparing a pesto sauce pasta is not to cook the pesto. Rather, toss your pasta with prepared pesto and drizzle in hot pasta water to achieve an evenly coated noodle. I like to add a bit of butter in at the end to bring a bright and creamy lactic aspect to the dish.
Serves 4
Ingredients
1 lb dried spaghetti
2 cups pasta water reserved from the cooking process
1 cup Dandelion-Pistachio Pesto
4 tbsp butter
½ cup finely grated Parmesan cheese
Dandelion-Pistachio Pesto is a delicious and unique twist on traditional pesto. This pesto is made with fresh dandelion greens, which are packed with nutrients and have a slightly bitter, earthy flavour. The roasted pistachios add a rich, nutty flavour and a satisfying crunch.
Method
- Cook pasta according to package directions, reserving 2 cups of the pasta water from the cooking process.
- Immediately transfer the pasta to a large mixing bowl or a large pasta serving bowl. Stir in the Dandelion-Pistachio Pesto and drizzle the still quite hot pasta water a little at a time to achieve a glossy look on the noodles.
- Toss the butter and Parmesan into the pasta. If needed, drizzle a little bit more of the hot pasta water. Serve immediately.
Tip: Using a large pot of water allows the pasta to cook evenly and prevents it from sticking together.
