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Linguine with Pistachio Pesto

 

_20160824_142341_20160824_131003_20160824_131828INGREDIENTS FOR 2-3 SERVINGS

200 gr. linguine pasta (or pasta of your choice)
2 cups (250 gr.) cherry tomatoes
one small white onion
2 tbsp. olive oil
salt and pepper

PESTO:

50 gr. (1/2 cup) shelled pistachios
1/3 cup olive oil
4 basil leaves
1-2 tbsp. water from pasta water
1/2 crushed garlic clove
grated rind of one lemon
salt and pepper

PROCEDURE:

1. Quickly boil the shelled pistachios in a pan of water for 2 or 3 minutes.
2. Remove from heat and slip off the skins with fingers.
3. Place the pistachios with the other pesto ingredients into a food processor or blender and blend until creamy but still somewhat
rough in texture. Set aside.
4. In the meantime prepare the tomato sauce by sautéing the onion in the olive oil, then adding the tomatoes and cooking until soft.
5. Season with salt and pepper.
6. Mix the tomato sauce together with the pesto and mix into the cooked pasta. Serve hot.