This dish is nutty, herb-scented, and slightly spicy with bursts of sweet, blistered cherry tomatoes. The pistachio pesto is creamy and crunchy at once, the linguine is silky, and a shower of Parmigiano-Reggiano ties it all together. It’s special because the pistachios give a different, slightly sweet depth compared to regular basil pesto.

Top reasons to make this now: it’s quick, uses pantry-friendly nuts and olive oil, and makes a weeknight dinner feel like a treat.

A simple, flavorful pasta that feels gourmet without the fuss. Perfect for busy parents, home cooks who want a quick dinner, or anyone craving something green and bright on a weeknight.

Why You’ll Love This Recipe

Ready in about 25–30 minutes for busy weeknights.
Uses pantry staples like olive oil, dried pasta, and nuts.
Bright flavor from fresh basil and blistered cherry tomatoes.
Pair it with a quick dessert like 4-Ingredient Peanut Butter Cookies for an easy full meal.

Ingredients

1 cup shelled pistachio nuts, unsalted
0.5 cup pine nuts, toasted
3 large unpeeled cloves garlic, as-is (or peeled if you prefer milder)
1 cup firmly packed fresh basil leaves, lightly packed
0.5 cup extra-virgin olive oil, plus extra for drizzling
1 teaspoon coarse sea salt
0.5 teaspoon coarsely cracked black pepper
0.5 teaspoon crushed red pepper, or to taste
1 pound dried linguine
1 pound cherry tomatoes, halved
0.5 cup shredded Parmigiano-Reggiano cheese, plus extra for serving

Step-by-Step Instructions of Linguine with Pistachio Pesto

Toast the pine nuts and pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; shake the pan often to avoid burning.
Blend the toasted pistachios, toasted pine nuts, garlic, basil, olive oil, sea salt, black pepper, and crushed red pepper in a food processor until a coarse, spreadable pesto forms. Stop and scrape down the sides as needed.
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Heat a splash of olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes cut-side down and cook until they blister and soften, about 4–5 minutes. Stir once and season with a pinch of salt.
Add the drained linguine to the skillet with tomatoes and turn off the heat. Spoon in about 1 cup of the pistachio pesto and toss to combine. Add reserved pasta water a little at a time to loosen the sauce until it coats the pasta smoothly.
Stir in the shredded Parmigiano-Reggiano and toss until the cheese melts into the sauce. Taste and adjust seasoning with more salt, pepper, or crushed red pepper if you like extra heat.
Serve immediately with an extra drizzle of olive oil and a sprinkle of Parmigiano-Reggiano. Enjoy while warm.

Tips for Success

Toast the nuts gently and watch them they go from perfect to burnt fast.
Reserve pasta water; its starch helps the pesto cling to the linguine.
Use room-temperature cheese so it melts smoothly into the sauce.
If your pesto is too thick, thin with a tablespoon or two of pasta water or olive oil.

Substitutions & Variations of Lynne’s Linguine with Pistachio Pesto

To Make It Vegan/Gluten-Free:

Vegan: Swap the Parmigiano-Reggiano for a vegan grated cheese or nutritional yeast (start with 2 tablespoons).
Gluten-Free: Use gluten-free linguine and check that all packaged ingredients are labeled gluten-free.

Variations:

Add cooked chicken or shrimp for extra protein.
Stir in a few tablespoons of lemon juice for a bright citrus note.
Mix in baby spinach or arugula for more greens folded into the hot pasta.
Use walnuts or almonds if you’re short on pistachios (flavor will change but still tasty).

Storage Instructions of Lynne’s Linguine with Pistachio Pesto

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce.
Freezer: Pesto freezes well on its own in ice-cube trays for up to 3 months. Freeze pasta only if slightly undercooked and mix with a little olive oil; use within 1 month for best texture.
Make-Ahead: Make the pesto a day or two ahead and keep it covered in the fridge. Bring to room temperature and stir before tossing with hot pasta.

Frequently Asked Questions (FAQ) Linguine with Pistachio Pesto

Can I use pre-made pesto?
Yes a jar will work in a pinch. Fresh pesto has brighter flavor, but store-bought saves time.

Do I need both pistachios and pine nuts?
No, you can use just pistachios or just pine nuts. The mix adds depth, but either alone will still make a tasty pesto.

How spicy is this pasta?
The crushed red pepper adds a gentle warmth. Reduce or omit it for a milder dish, or add more if you like heat.

Final Thoughts

Lynne’s Linguine with Pistachio Pesto is a quick, tasty way to lift a weeknight meal into something special. The pesto’s nutty richness and the sweet, blistered tomatoes make this pasta feel homemade and a little indulgent without a lot of fuss. Try it tonight, then come back and leave a comment and a star rating to let others know how it turned out.

Lynne’s Linguine with Pistachio Pesto

Print Recipe

A quick and flavorful pasta with creamy pistachio pesto and blistered cherry tomatoes, perfect for busy weeknights.

Total Time: 30 minutes
Yield: 4 servings

Ingredients

Scale

1 cup shelled pistachio nuts, unsalted
0.5 cup pine nuts, toasted
3 large unpeeled cloves garlic
1 cup firmly packed fresh basil leaves
0.5 cup extra-virgin olive oil, plus extra for drizzling
1 teaspoon coarse sea salt
0.5 teaspoon coarsely cracked black pepper
0.5 teaspoon crushed red pepper, or to taste
1 pound dried linguine
1 pound cherry tomatoes, halved
0.5 cup shredded Parmigiano-Reggiano cheese, plus extra for serving

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Instructions

Toast the pine nuts and pistachios in a dry skillet over medium heat until fragrant, about 3–4 minutes; shake the pan often to avoid burning.
Blend the toasted pistachios, toasted pine nuts, garlic, basil, olive oil, sea salt, black pepper, and crushed red pepper in a food processor until a coarse, spreadable pesto forms.
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Heat a splash of olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes cut-side down and cook until they blister and soften, about 4–5 minutes.
Add the drained linguine to the skillet with tomatoes and turn off the heat. Spoon in about 1 cup of pistachio pesto and toss to combine.
Add reserved pasta water a little at a time to loosen the sauce until it coats the pasta smoothly.
Stir in the shredded Parmigiano-Reggiano and toss until the cheese melts into the sauce. Taste and adjust seasoning with more salt, pepper, or crushed red pepper if desired.
Serve immediately with an extra drizzle of olive oil and a sprinkle of Parmigiano-Reggiano.

Notes

Toast the nuts gently and watch them closely; they can burn quickly. Reserve pasta water to help the pesto cling to the linguine.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pasta Cooking
Cuisine: Italian
Diet: Vegetarian