Bucatini Pistachio Pesto

Serves 6.
Prep Time:
Cook Time:
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Just a moment please...

Pistachio Pesto Bucatini
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Bucatini Pistachio Pesto made with a delicious homemade pistachio pesto with basil, lemon, parmesan, and loads of pistachio!


1 box (12 oz. Barilla® Collezione Bucatini)
2 ounces lemon juice (about 1 large lemon)
1 cup packed basil leaves (4 oz.)
½ cup parsley leaves (2.5 oz.)
½ cup fennel fronds and thin stems (2.5 oz.)
1 medium shallot, diced
5 oz. shelled pistachios, plus extra for garnish
5 oz. grated Parmigiano Reggiano plus extra for garnish
12 oz. extra virgin olive oil.
Salt, to taste


  1. Cook pasta as directed on package. Drain, reserving pasta cooking water.
  2. Meanwhile, pulse lemon juice, herbs and shallots in food processor until almost a paste, scraping down side of bowl as needed. Add nuts, cheese and salt. Pulse until no whole nuts remain.
  3. With motor running, add oil in steady stream until well blended. Season with additional salt, if desired.
  4. Transfer pesto to large deep skillet. Add 1 oz. pasta water and pasta. Toss until well coated, adding additional water as needed.
  5. Top each serving with additional cheese and nuts.