Bright, nutty and herby, this Pistachio Pesto Pasta is topped with tender, garlicky lamb and pan-fried baby asparagus. It’s a simple dinner that feels a little bit special, and it all comes together in just 40 minutes.
If there’s one sauce I will never get tired of, it’s pesto. And pistachio pesto might just be my favorite version yet. It’s rich and creamy with the loveliest vibrant green hue, and when you toss it through al dente spaghetti and top it with slices of juicy marinated lamb, it becomes a dish that’s easy enough for a weeknight but impressive enough to serve to friends.
This pistachio pesto pasta recipe serves 4, takes 15 minutes of prep and 25 minutes of cooking, and while the pasta is on the boil you can blend the pesto and sear the lamb, so nothing is left waiting around. Lamb is also a great source of protein, iron and zinc, so this is a nourishing meal as well as a delicious one!
I love making homemade pesto because it takes minutes and is so much fresher than store bought. If you’re a pesto lover like me, you might also like to try my Easy Lemony Pistachio Pesto, Walnut Cilantro Pesto or Easy Almond Parsley Pesto. Any of these would work beautifully in this pasta, too.
And if you’re after more lamb recipes, my Slow Cooked Lamb Shoulder with Lemony Potatoes is perfect for a weekend roast, while my Moroccan Lamb Stuffed Sweet Potatoes are a family favorite for busy weeknights. Prefer chicken? My Sheet Pan Pesto Roasted Vegetables and Chicken is another easy way to enjoy pesto for dinner.
Everything You Need to Make Pistachio Pesto Pasta
You only need a handful of simple ingredients to make this pesto pistachio pasta, most of which you’ll find at your local grocery store. I’ve listed everything below along with ingredient notes and substitutions. You’ll find the ingredient quantities in the recipe card at the bottom of the page.
- gluten free spaghetti – I love spaghetti for this recipe but gluten free linguine, fettuccine or penne work well too. If you’re not gluten intolerant then use your favourite pasta.
- lamb rump steaks – lamb rump is tender and full of flavor, and it cooks quickly. You could also use lamb backstrap (loin) or lamb leg steaks. For a swap, chicken breast or thighs work well, too!
- marinade – the lamb is marinated in lemon juice, extra-virgin olive oil, minced garlic and honey. You can swap the honey for maple syrup.
- herbs and seasoning – dried oregano, dried thyme and finely ground sea salt. Finely ground kosher salt works too.
- baby asparagus – swap for broccolini, green beans or sugar snap peas depending on what’s in season.
For the pistachio pesto:
- unsalted pistachios – you’ll need shelled, unsalted pistachios so you can control the saltiness of the pesto. You could swap for pine nuts for a more classic pesto, or use almonds or walnuts.
- fresh basil – you’ll need a whole bunch. Save a few leaves to garnish. If you’re short on basil, make up the difference with baby spinach or parsley.
- garlic – just one clove garlic, peeled. Add a second if you love a garlicky pesto.
- extra-virgin olive oil – this is where it’s worth the splurge. A high quality olive oil makes a real difference to the flavour of your pesto.
- parmesan cheese – this is optional. Pecorino is a great substitute for a sharper, saltier flavour. To make this dairy free, leave out the cheese or add a tablespoon or two of nutritional yeast for a cheesy flavour.
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Optional Extras
- lemon wedges – a squeeze of lemon over the top brightens up the whole dish.
- shaved parmesan or pecorino – for garnish.
- chopped pistachios – for extra crunch.
- red pepper flakes – if you like a little heat.
Tips for Making the Best Pistachio Pesto Pasta
This is a really simple recipe but here are my top tips to make sure it turns out perfectly every time. You’ll find the full pistachio pesto pasta recipe with step-by-step instructions in the recipe card below.
- Marinate the lamb for longer if you can – the longer the lamb sits in the marinade, the more flavoursome it will be. If you have time, marinate it in the morning and keep it covered in the fridge until you’re ready to cook.
- Heat the pan, then turn it down – bring your pan or skillet to a medium heat first so the lamb doesn’t stick, then turn it down to medium-low before adding the lamb. If the pan is too hot, the honey in the marinade will burn.
- Add an ice cube to the pesto – blending creates heat, which can dull the color of the basil. Adding an ice cube while blending keeps the pesto cool, helps it keep its vibrant green hue and loosens it into a smooth, runny pesto sauce.
- Use a food processor or high-speed blender – either works. If using a blender, you may need to stop and scrape down the sides a few times.
- Salt your pasta water generously – once the water comes to the boil, salt it well before adding the pasta. This seasons the pasta from the inside out. Cook according to package directions until al dente.
- Always reserve some pasta water – scoop out about a cup before you drain the pasta. The starchy water helps loosen the pesto and makes it cling to every strand.
- Stir the pesto through off the heat – adding pesto to the cooked pasta off the heat keeps the basil bright and stops the cheese from clumping.
- Rest the lamb before slicing – resting keeps it juicy. Slice thinly against the grain for the most tender bite.
- Make a double batch of pesto – it keeps well in the fridge and freezer, so you’ll have pesto ready to go for another meal.
Storage
Pistachio pesto – store leftover pesto in a glass jar or airtight container topped with a thin layer of olive oil to prevent browning. Keep in the fridge for up to one week. To freeze, spoon the pesto into an ice cube tray, freeze, then pop the cubes into a freezer bag for up to 6 months.
Pasta and asparagus – store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce.
Lamb – store the sliced lamb separately in an airtight container in the fridge for up to 3 days. Reheat briefly so it doesn’t overcook, or enjoy it cold over the top of the pasta.
Pistachio Pesto Pasta with Pan-Seared Lamb
Ingredients
- 340 grams spaghetti
- 500 grams lamb rump steaks
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon honey
- ½ teaspoon dried oregano
- ½ teaspoon thyme
- 1 teaspoon finely ground sea salt
- 2 bunches baby asparagus, woody ends removed
Pistachio pesto
- 1/2 cup shelled unsalted pistachios
- 1 bunch fresh basil
- 1 clove garlic, peeled
- 1/4 cup extra virgin olive oil
- 25 grams parmesan cheese, optional
To serve
- 1 Lemon, cut into wedges
- Shaved parmesan
Instructions
- Fill a large pot 2/3 full with water and bring to a boil. Once boiling, salt generously and then add the pasta. Cook until al dente (just tender). Once cooked, reserve about a cup of pasta water before straining the pasta through a fine mesh sieve. Return the past to the pan and place the lid on to keep warm.
- Meanwhile, make the marinade by adding the lemon juice, olive oil, minced garlic, honey, thyme, oregano and sea salt into a medium bowl. Whisk to combine and then add the lamb steaks. Toss the lamb steaks through the marinade to coat evenly and set aside.
- To make the pesto, add the shelled pistachios, basil, garlic, olive oil and parmesan (if using) to a food processor and blend to combine. Add an ice cube and continue blending until you reach a smooth, runny sauce.
- Bring a large frying pan to a medium heat. To tell if it is hot enough, flick some water into the pan – if it dances around in little balls then the pan is hot enough. Reduce the heat to medium-low, add a drizzle of olive oil and then the lamb steaks. Cook for 3-4 minutes on each side and then transfer to a clean board to rest. Or if the pasta still has a little while to go, place the steaks on a baking tray and into a warm oven to keep them warm. Wipe the pan carefully with paper towel to remove excess marinade and then add the asparagus to the pan. Fry until vibrant green and slightly charred.
- Once the pasta is cooked, add the pesto sauce to the pasta and stir to combine. If the sauce needs loosening up, add some pasta water until you reach your desired consistency.
- Divide the pasta and asparagus between bowls. Cut the lamb into thin strips and lay it over the pasta. Top with fresh basil leaves, a lemon wedge and shaved parmesan and serve warm.
Notes
- If your pan is too hot, the marinade will burn. I like to get the pan nice and hot to reduce the chance of the lamb sticking to the pan but turn it down before adding the lamb.
- The longer the lamb sits in the marinade, the more flavoursome it will be. If you have time, marinade the lamb in the morning and keep it covered in the fridge until you’re ready to cook.
- Reserve about a cup of pasta water before draining. It helps loosen the pesto so it coats the pasta evenly.
Variations
- dairy free: leave out the parmesan or swap it for 1-2 tablespoons nutritional yeast.
- gluten free: use gluten free spaghetti.
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