Cherry Tomato Pasta with Pistachio Gremolata
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings20
minutes15
minutesThis pasta is so goos. The flavors and textures are amazing. It is light but really hits the spot. If you are not a pistachio fan, feel free to change the nut. Pistachios are so healthy and have so much body that with the tomatoes, citrus and parsley-it goes perfectly with this dish. I have also used the gremolata with roasted chicken and pork. It also goes nicely with a tossed salad and some cheese.
Ingredients
3/4 raw pistachios, toasted (sometimes I toast roasted as they have a deeper flavor)
9 cloves garlic, 1 minced, 8 thinly sliced
1/4 cup finely chopped parsley
1/2 teaspoon lemon zest
1/4 teaspoon Morton Kosher salt
1/4 teaspoon fresh black pepper
12 oz rigatoni
1/3 cup olive oil
1/4 teaspoon red pepper flakes
1 1/2 lbs sun gold tomatoes or cherry tomatoes
1 1/2 oz (3/4 cup) fresh grated parmesan cheese
4 Tablespoons salted butter
1 Tablespoon fresh lemon juice
Directions
- Preheat oven to 350. Toast pistachios in a single layer on a rimmed baking sheet until golden brown about 10-14 minutes. Allow to cool and then coarsely chop. Place nuts in a bowl.Set aside.
- Add 1 minced garlic clove, 1/4 cup chopped parsley, 1/2 teaspoon zest, 1/4 teaspoon morton kosher salt and 1/4 teaspoon freshly ground pepper to the pistachios. Mix to combine. Set aside.
- Boil the water for the pasta and cook according to the instructions. Drain pasta, reserve 1 cup of the pasta water and set aside. Reserve pot.
- Heat 1/3 cup oil in reserved pot over medium heat. Add the 8 cloves of thinly sliced garlic and crushed red pepper flakes. Stirring often and cook until fragrant about 3 minutes. Add the tomatoes and cook, stirring often and pressing to break open, until slightly softened and about 1/2 smashed about 5 minutes. Add the parmesan cheese and 4 Tablespoons butter, 1 tablespoon lemon juice and reserved pasta water. Stir until butter and cheese have melted. Season with salt and fresh ground pepper.
- Serve in heated bowls with gremolata on top.
