This nutty, Thai twist on pasta is pretty and delicious.

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Credit: Photography by Johnny Miller

Recipe Summary test

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, pulse the oil, 3/4 cup scallions, 1/3 cup pistachios, the chopped cilantro, curry paste, lime zest and juice, and garlic until a chunky pesto forms. Season the pistachio pesto with salt and pepper.

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  • Bring a large pot of water to a boil. Salt the boiling water and add the pasta. Cook until al dente. Reserve 1 cup of the cooking water and drain the pasta. Return the pasta and 1/2 cup of the cooking water to the pot. Add the pistachio pesto and the peas. Cook over medium-high heat, stirring constantly, until heated through, about 3 minutes; thin the sauce with a splash or two more of the cooking water, if needed. Season the pasta with salt and pepper.

  • Divide the pasta among shallow bowls. Top with the remaining pistachios, scallions, and cilantro sprigs.

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