Pistachio Pesto Pasta

Pistachio Pesto Pasta is a great compromise between comfort food and nutritious eats! Deeply caramelized onion and Brussels sprouts give a deep, rich flavor to the veggies while an easy pistachio pesto adds nutty goodness! An easy weeknight dinner.

Fess up: Did you do some real damage this year during Black Friday/Cyber Monday sales?

I have to admit, I cyber shopped ’til my eyes almost popped {all that screen time can be super harsh on your peepers!} for the first time in years. I found some great deals I just couldn’t pass up… and —  ahem — most of my purchases were gifts for family and friends.

Speaking of shopping lists, I’ve got a few things you might want to add to your grocery list next week, starting with Brussels sprouts.

No, this isn’t a punishment for that extra heaping helping of stuffing you served yourself during Thanksgiving, or the days of decadent leftovers that followed. If anything, this is a GIFT, because — guess what? — I myself am not a fan of Brussels Sprouts, and I may or may not have returned for another helping of this ridiculously good Pistachio Pesto Skillet Pasta with Caramelized Brussels Sprouts.

The key? That caramelization. Letting those sprouts turn deep, golden brown develops a whole new flavor that you never knew could exist in those often-stinky little buggers. Pinky promise.

That pistachio pesto, which blitzes together in just a few pulses in your food processor, also does wonders to amplify those rich, nutty flavors in this surprisingly easy-to-make skillet!

This is one time your family won’t groan when you bring Brussels sprouts to the table. Be prepared to dish out seconds!

Pistachio Pesto Skillet Pasta with Caramelized Brussels Sprouts

Pistachio Pesto Skillet Pasta with Caramelized Brussels Sprouts is a great compromise between comfort food and nutritious eats! Deeply caramelized onion and Brussels sprouts give a deep, rich flavor to the veggies while an easy pistachio pesto adds nutty goodness! An easy weeknight dinner.

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Course Main Course

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Author Dianna Muscari

Ingredients  

• 1 tablespoon butter
• 2 tablespoons olive oil
• ½ a medium onion
• 3 cups shredded Brussels sprouts
• 1 tablespoon sugar
• 1 pound pasta {I used brown rice fusilli but you can use your favorite}

For Pistachio Pesto

• ½ cup shelled pistachios {unsalted}
• 2 cups fresh basil
• 2 small garlic cloves
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• ⅓ cup + 1 tablespoon olive oil
• ¼ cup grated Pecorino or Parmesan cheese plus extra for sprinkling

Instructions 

• Cook pasta according to package directions in salted water. Drain and set aside.
• Meanwhile, in a large skillet, heat butter and olive oil over medium-high heat. Add onion and cook for about 2 minutes. Add Brussels sprouts and toss to combine. Sprinkle with sugar and stir.
• Increase the heat to high and allow the Brussels sprouts to sit for a few minutes without stirring until they begin to char in places. Stir and continue to cook this way for 10-15 minutes. If the pan begins to dry out or burn, add a few tablespoons of water at a time to deglaze the skillet and scrape up the brown bits. Continue to cook until the mixture turns a deep, caramelized brown.
• Meanwhile, make the pesto: In the bowl of a food processor, pulse together the pistachios, basil, garlic, lemon juice and sea salt until mostly chopped. Drizzle the olive oil through the feed tube while continuing to pulse until the mixture is combined and the pistachios are mostly ground. Add the cheese and pulse a few more times until the mixture is uniform. Set aside.
• Toss cooked pasta and the pesto {start with about half of it and decide how much you’d like to add} into the skillet with the Brussels sprouts, stirring gently to combine, careful not to break up the pasta.
• Sprinkle with additional cheese and pistachios before serving, if desired.