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Pasta with Pistachios, Tomatoes and Mint
Sicily is known for its pistachios, so it’s no surprise that the colorful, subtly sweet nuts feature heavily in the region's cuisine. This recipe is our take on a pistachio- and tomato-dressed pasta taught to us by Doriana Gesualdi, owner of Sicilia in Tavola, a stone-arched trattoria in Siracusa. With lemon zest and mint as accent ingredients, the flavors are fresh and bright. Just about any variety of pasta worked well, but we particularly liked long strands, such as linguine and spaghetti.
4
Servings
Tip
Don't use raw pistachios; opt for roasted, as they don't require toasting before chopping. Either salted or unsalted worked well.
20 minutes
Ingredients
-
12
ounces pasta (see note)
-
Kosher salt and ground black pepper
Directions
-
01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain the pasta.
Reviews
July 22, 2026
Sounds great!
Son has a tree nuts allergy but can eat peanuts or pine nuts. Neither im guessing would be a good alternative to pistachios?
March 1, 2026
The whole family enjoyed this
This recipe has a nice mix of tastes. Our oldest daughter and I both agree it tastes better if you add some crushed red paper flakes.
Here is the link to the YouTube video one of the other commenters was asking for. ***youtu***/d9mgX3FC9nI?si=Q__TP0Y1hPnnrH5T
October 24, 2024
Nice, Easy, Fast - and Different!
Having a glut of cherry tomatoes, I made this dish (1 serving) for myself, using double the amount pistachios and mint, since I love both. I was very pleased with the un-fussiness of this recipe, how fast it came together, and the delicate taste. Will make it again!
July 16, 2024
The best easiest tastiest pasta
I make this all the time exactly as written
July 11, 2024
Simple, fast and tasty. A great summer dinner.
Made this last night for dinner. We were a bit dubious as it used so few ingredients and was so easy & fast to prepare but now we are thankful we trusted the Cooks at Milk Street. This dish wad very good. Will definitely make again. A nice light, bright dinner for two, a family or great company.
Hi Nancy,
The notes are found in the recipe description. In this case, for the pasta, the note is, "Just about any variety of pasta worked well, but we particularly liked long strands, such as linguine and spaghetti." We hope this helps.
Best,
The Milk Street Team
Ok. I’m 65 and in my entire life I’ve never seen a “see note” notation where the note isn’t also notated as “note.” You may want to change this to “see narrative above” or “see note*” and put an asterisk after the sentence you are directing the reader to. Directions shouldn’t be this difficult.
Ok. I’m 65 and in my entire life I’ve never seen a “see note” notation where the note isn’t also notated as “note.” You may want to change this to “see narrative above” or “see note*” and put an asterisk after the sentence you are directing the reader to. Directions shouldn’t be this difficult.
Have done this a couple of times and it always turns out great. Clear and concise instructions are easy to follow. We grow many of the components on our ranch here in California so it always is fresh and yummy! I like to add a nice handful of grated parmigiana and pecorino before serving, after it comes off heat and mint is added.
I followed the proportions carefully for the first time through, and we found the results to be bland, although the flavor combinations were nice. Truth compels me to say that I had just harvested a bunch of fresh basil from the garden, so I put that in with the mint. If your pistachios in the pantry are unshelled, increase the prep time a bunch. Next time I will double the lemon, and up the mint and tomato. Perhaps because I chose fusilli, the density of the pasta demands more in the bite. In any event, there's nothing wrong with this recipe and the instructions, but if you like more flavor, the mint, tomato, and lemon are the places to lay it on. I did enjoy prepping an Italian dish that did not rely on garlic to carry the day - I served this with a lovely broccoli salad redolent of garlic and capers.
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