Plate of pistacchio pesto pasta from Cucina Migrante's cookbook

If you love pistachios and pasta, this Sicilian-inspired Pistachio Pesto Pasta Recipe is a must-try! Originating from the east side of Sicily near Mount Etna, pistachios are a staple in many dishes, including pasta, pizza, and even desserts. This creamy, nutty, and slightly smoky dish combines the richness of pistachios, garlic, pecorino cheese, and pancetta, creating a mouthwatering pasta sauce.

Looking for more authentic Mediterranean recipes? Check out the Cucina Migrante Cookbook for more delicious Italian-inspired dishes!

Why You’ll Love This Recipe

✔ Easy to Make — Ready in under 30 minutes
✔ Rich in Flavor — A perfect blend of nutty, creamy, and savory flavors
✔ Versatile — Works with different pasta shapes and protein variations
✔ Vegan & Dairy-Free Options — Simple swaps make it plant-based

For the Love of Pistachios:
Sicilian Pistacchio Pesto Pasta

A creamy, nutty Sicilian-inspired pasta dish made with pistachios, pecorino cheese, and pancetta, with vegan options available.

Ingredients

2 cups unsalted raw pistachios
2 cloves garlic
1 small white or yellow onion, finely sliced
2 ounces pancetta (or guanciale/prosciutto)
½ cup extra virgin olive oil (EVOO)
½ cup mineral water
1 cup cherry tomatoes, halved
1 cup grated Pecorino cheese
12 oz pasta of choice (linguine or spaghetti recommended)
Sea salt & black pepper, to taste
Crushed red pepper, to taste (optional)
Fresh basil, for garnish

Instructions

Blend pistachios, garlic, salt, black pepper, red pepper, EVOO, and mineral water until smooth.
Sauté onion in EVOO until translucent, remove, then crisp pancetta (or cook mushrooms/soy curds for vegan option).
Return onion to the pan, mix in pistachio pesto, and cook briefly.
Boil pasta in salted water until al dente, reserving pasta water.
Toss pasta with sauce, Pecorino (or nutritional yeast), and pasta water until creamy.
Serve warm, garnished with fresh basil and chopped pistachios.

Nutrition Information (Per Serving)

Calories: 480
Protein: 15g
Fat: 28g
Carbs: 45g
Fiber: 5g
Sugar: 4g

Looking for more Italian-inspired recipes? Check out the Cucina Migrante Cookbook!

Pro Tips & Hacks

✅ Save the Pasta Water – The key to achieving a super creamy sauce.
✅ Use Long Pasta – Linguine or spaghetti work best for coating with the sauce.
✅ Add Ice to the Pesto – Keeps the pistachios vibrant green while blending.
✅ Experiment with Protein – Use pancetta, mushrooms, shrimp, or soy curds

Substitutions & Variations

Dairy-Free? Swap Pecorino with nutritional yeast.
Vegan Option? Use mushrooms or soy curds instead of pancetta.
Extra Creaminess? Stir in ricotta cheese at the end.
Spicier? Add more crushed red pepper or a pinch of cayenne.

Tried this recipe? We’d love to hear from you! Comment below and let us know how it turned out. Did you make any fun modifications? Share your experience with us!