Nonna didn't make pesto from scratch on a Tuesday.
I think about this a lot when I'm standing in the kitchen at 6:30pm, tired, not sure what I want to eat but knowing I want something good. Not complicated. Not a project. Just — good.
Any pasta. Any night. One jar.
Ingredients
- 2–3 tablespoons Tutto Sicilia Sicilian Pistachio Pesto
- 200g pasta (rigatoni, linguine, or whatever you have)
- Whatever protein and vegetables you have — cherry tomatoes, zucchini, leftover chicken, nothing at all
- Good parmesan, freshly grated
- Reserved pasta water
- Sea salt
Instructions
- Cook pasta in well-salted water according to package directions. Reserve a cup of pasta water before draining.
- While pasta cooks, prep any vegetables or protein if using. Sauté quickly in a little olive oil.
- Drain pasta and return to the pot off the heat.
- Add the pistachio pesto and a splash of pasta water. Toss well — the starchy water helps everything coat evenly.
- Add more pesto if you want more. Add more pasta water if you want it looser. Both are correct.
- Serve with a grating of parmesan
Nonna's Notes
This isn't a recipe so much as a little gift to yourself. Open the jar, cook some pasta, and let dinner take care of itself — because tonight, it will.
Sicilian pistachio pesto is different from the basil version you might know. There's no basil. It's nut-forward, made with pistachios from the volcanic slopes of Mount Etna, and it has a depth and richness that makes even a simple bowl of pasta taste like something you'd order in a restaurant in Catania.
Any pasta. Any night. One jar.
→ Shop Sicilian Pistachio Pesto
Any pasta. Any night. One jar.
