Go Back
Bucatini Pistachio Pesto
For the pasta:
  • 1 box 12 oz. Barilla┬« Collezione Bucatini
  • Juice of 1 lemon
  • 2 cups of basil leaves
  • 1 cup of Italian parsley leaves
  • 1/2 yellow onion, diced
  • 3/4 cup shelled pistachios
  • 1/2 cup grated parmesan cheese
  • 4 garlic cloves
  • 1/2 cup extra virgin olive oil
  • Salt to taste
For the shrimp:
  • 1 pound bag of shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Pinch of salt
For the pasta:
  1. Cook pasta al dente, as directed on package. Drain, reserving pasta cooking water.
  2. Meanwhile, add the lemon juice, basil, parsley, onion, pistachios, parmesan cheese, garlic cloves, and olive oil to a food processor. Pulse until you have a consistent, thick pesto. Salt, to taste.
  3. Transfer the pesto to large deep skillet. Add the cooked pasta, and 1/2 cup of pasta water. Cook over medium heat for 3-4 minutes, until all of the pasta is well coated. Add additional water as needed.

For the shrimp:
  1. Pat the shrimp dry with paper towels and coat with the rest of the ingredients
  2. Add to a pan and cook over medium-high heat for 2 minutes on each side. Enjoy with the pasta!