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Bucatini Pistachio Pesto by Eva Kosmas Flores

Bucatini Pistachio Pesto

This delicious and refreshing pistachio pesto was the winning recipe made by chef Sean Turner at the Pasta World Championship US-qualifying event in Pebble Beach. It's the ideal balance of bright, creamy, herbal, and nutty, and is perfect for a delicious spring dinner.

Course Dinner
Cuisine Italian
Keyword pesto
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people


  • 1 box 12 oz. Barilla® CollezioneBucatini
  • 2 ounces lemon juice
  • 4 ounces basil leaves
  • 2.5 ounces Italian parsley leaves
  • 2.5 ounces fennel fronds
  • 2.5 ounces diced shallots
  • 5 ounces shelled pistachios toasted, plus additional for garnish
  • 5 ounces grated Parmigiano-Reggiano cheese plus additional for garnish
  • Kosher salt
  • 12 ounces extra-virgin olive oil


  1. Cook pasta as directed on package. Drain, reserving pasta cooking water.
  2. Meanwhile, pulse lemon juice, herbs and shallots in food processor until almost a paste, scraping down side of bowl as needed. Add nuts, cheese and salt. Pulse until no whole nuts remain. With motor running, add oil in steady stream until well blended. Season with additional salt, if desired.
  3. Transfer pesto to large deep skillet. Add 1 ounce pasta water and pasta. Toss until well coated, adding additional water as needed.

  4. Top each serving with additional cheese and nuts.