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
1 1/2 cups lightly packed mint leaves, plus more for garnish
1/2 cup shelled unsalted pistachios
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
8 ounces pappardelle pasta
12 ounces shredded rotisserie chicken (3 cups)
1 small zucchini, very thinly sliced or shaved
1 small yellow squash, very thinly sliced or shaved
1 1/2 cups mixed cherry tomatoes, halved, or quartered if large
How to Make It
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.
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.
The pistachio-mint pesto can be refrigerated overnight. Bring it to room temperature before using.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.