Pasta with Pistachio Pesto and Shrimp

Because we 💚💚💚 Sicilian pistachio pesto!

Jun 20, 2024

I first tasted pistachio pesto (pesto al pistacchio) at a restaurant on the slopes of Mount Etna. I don’t remember the exact year but for argument’s sake, let’s say it was 2007ish. It certainly feels like an eternity ago - but I still remember that meal. (Aren’t food memories the best?)

A ride into the hills around Etna on a summer’s day. A stop at a nondescript roadside trattoria in the middle of nowhere for lunch. Large TVs on all the walls; competing screens blaring with sports and news. A few occupied tables. A carafe of crisp, cold white wine poured into water glasses. Out of curiosity, I ordered the ‘pasta con pesto al pistacchio’ as we were near Bronte, famous for its ‘green gold’ - their pistachios.

And then….. my pasta arrived - one very large twirl of spaghetti sat in the middle of a standard thick white plate. The spaghetti was flecked with bright green pistachios and a glisten of olive oil on top. One bite - and it was as if a golden light from above was suddenly illuminating everything - wow! Was this pesto utterly DELICIOUS! The sweet pistachio flavor mingled with the bite from the cheese and olive oil - this was heavenly! And so, so simple. Once again, the Italians had done it - that masterful elevation of simplicity - where the sum is so much more than the parts.

Over the years, I occasionally remember this pesto, especially in the summer heat, and whip up a batch as it requires little or no cooking (more on this below). Recently, however, it has been on repeat at my house. My recent trips to Sicily have left me a bit pistachio-crazy. I have been playing with pistachios in everything from salads to semifreddo. And this version with shrimp has become one of my hands-down favorites.

Before we get to the recipe, a bit about the famous Bronte pistachios. Did you know that the Bronte pistachios account for only 1% of the world’s production but have earned Italian DOP status? (DOP stands for Denominazione di Origine Protetta, which in English, translates to "Protected Designation of Origin". This guarantees that the product is authentic, and high quality. The DOP status ensures that the product is being produced using traditional methods, and grown and packaged by local farmers.) On these slopes of Etna, the pistachio trees thrive in the mineral-rich volcanic terrain, resulting in an intensely flavorful and deep green pistachio. They are a bit pricier than your normal pistachios but are worth the occasional splurge. (And if you are in for a splurge, I buy mine from Gustiamo - Pistachios from Bronte.)

Pasta with Pistachio Pesto and Shrimp

This pesto is so incredibly simple to make - just a whirl in the food processor and done. This dish is ready for the table in little more than the time it takes to make the pasta. So wonderful on a hot summer’s day (but also delicious all year round!)

Here I have paired it with wild shrimp as I love the flavor of the shrimp against the nutty taste of the pistachios. However, the riffs on this pasta are endless - substitute other seafood - scallops or diced swordfish perhaps? Or add some veggies - some quick sauteed zucchini or summer corn?

To spend even less time at the stove, omit the shrimp and just add the pesto to the warm pasta with a little pasta water. Serve it room temperature as a pasta salad, maybe topped with slivers of basil, more chopped pistachios, and a drizzle of lemon. (I made it this way this past weekend.) Throw in a handful of juicy summer-ripe tomatoes. So fun to play! With the summer heat upon us, keep this one on repeat!