David Cicconi
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6

Food & Wine’s Justin Chapple makes a bright and nutty mint-and-pistachio pesto as the sauce for this fresh and summery warm pasta dish. Slideshow: More Pasta Recipes

How to Make It

Step 1    

In a food processor, combine the 11/2 cups of mint with the pistachios and lemon juice and pulse until finely chopped. With the machine on, gradually add the olive oil until incorporated 
and the pesto is nearly smooth. Scrape into a large bowl and season generously with salt and pepper. 


Step 2    

Meanwhile, in a large saucepan of salted boiling water, cook the pasta until al dente. Drain well, reserving 1 cup 
of the cooking water. Add the pasta, chicken, zucchini, 
yellow squash, tomatoes and reserved cooking water to 
the pesto and toss well. Season generously with salt and 
pepper and toss again. Garnish with mint leaves and serve 
right away. 


Make Ahead

The pistachio-mint pesto can be refrigerated overnight. Bring it to room 
temperature before using. 


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