- Yield:4 servings
- Active time: 10 minutes
- Total time:15 minutes
- 1 pound spaghetti
- 1/2 cup pistachio butter (the freshly ground stuff that you get from the nut butter grinding machines in health food stores works best)
- Freshly cracked black pepper
- 1 clove garlic, grated (optional)
- 2 tablespoons finely sliced basil, plus extra for garnish
- 2 tablespoons olive oil
- 2 tablespoons room temperature unsalted butter
- Parmesan cheese for serving
Cook the pasta in a large pot of boiling salted water.
In a medium bowl, whisk together the pistachio butter, garlic (if using), salt, pepper, basil, olive oil, and butter, until smooth and completely incorporated.
When the pasta is al dente, reserve 2 cups of the cooking liquid, and drain the pasta. Add 1 cup of the reserved pasta water and the pistachio mixture to the empty pasta pot, on low heat. Whisk the pasta cooking water into the pistachio mixture, and when smooth, toss the pasta gently with the sauce with a pair of tongs. Add additional pasta water if the sauce is too tight. Pour the pasta into a large serving bowl, and use a vegetable peeler to scrape strips of Parmesan cheese over the top. Garnish with some whole basil leaves, and serve right away, especially next to roast pork.